Ingredients
- 4 lbs pumpkin cubed
- 1 lb "red" lentils rinsed
- 2 large onions roughly chopped
- 12 cloves garlic
- 6 pimentos
- 2 bundles celery approx 6 stalks
- 1 tbsp geera/cumin
- 4 tbsp coconut oil
- 6 cups water
- salt & black pepper to taste
Instructions
- Place onion, garlic, pimento and celery into a food processor then chop until finely minced and a paste is formed.
- Add coconut oil to a pot then add geera. Toast for 30 to 45 seconds.
- Add seasoning paste then season with salt and black pepper to taste.
- Sauté until mixture starts to caramelize.
- Add pumpkin, lentils and water then bring to a boil on high heat.
- Reduce heat to medium/low then cover and allow to simmer for 30 minutes or until pumpkin and peas are tender.
- Mash or blend mixture to desired consistency.
- Allow to cool before portioning out.
- Store in the freezer in airtight containers until ready for use.
Video
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