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Caramelised pumpkin, corn and lentil bowl

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.

By Lisa Featherby
  • 15 mins preparation
  • 25 mins cooking plus soaking
  • Serves 4
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Caramelised pumpkin, corn and lentil bowl
Begin this recipe a day ahead to soak the nuts for the nut milk.


  • 1.2 kg Kent pumpkin, peeled, cut into 3cm pieces
  • Olive oil, for brushing
  • 200 gm green or brown lentils (1 cup)
  • 2 corn cobs, kernels sliced off
  • 1 cup coarsely chopped dill
  • ½ cup flat-leaf parsley
  • 1 spring onion, thinly sliced
  • 2 tbsp tamari pepitas
Nut-milk dressing
  • 100 gm pepitas (½ cup)
  • 80 gm coarsely chopped macadamia nuts, soaked overnight in cold water, drained
  • 1 garlic clove, crushed
  • 2 tsp coconut vinegar
  • 1 tbsp mild extra-virgin olive oil


  • 1
    Preheat oven to 200C. Place pumpkin in a roasting pan, brush with oil and roast until golden and tender (20-25 minutes).
  • 2
    Meanwhile, cook lentils in a saucepan of salted boiling water until tender, adding corn in the last 5 minutes (about 20 minutes). Drain.
  • 3
    For nut-milk dressing, process pepitas, nuts, garlic, vinegar, oil and 200ml water in a blender. Season to taste and stand to infuse for an hour, then squeeze the dressing through a piece of muslin into a bowl (optional).
  • 4
    Combine pumpkin, lentils, corn, herbs, spring onion and pepitas in a bowl and season to taste. Transfer to serving bowls, drizzle with nut-milk dressing and serve.