This dish is both kid and freezer friendly – make a double batch for those nights when you need dinner on the table in a hurry. 

Serves 4

Cooking time: 25 minutes

Ingredients

1 tbs olive oil*

2 garlic cloves, grated

1 small onion, grated

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp turmeric

1 cup dried red lentils, rinsed*

3 cups reduced salt vegetable* or chicken stock

1 tbs no added salt tomato paste

1/2 cup pumpkin, diced

1/2 cup frozen peas*

1/2 cup sweet corn (fresh or frozen)

White or brown rice, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

Instructions

1. Heat olive oil in a large saucepan and sauté garlic and onion for 2 minutes.
2. Add cumin, coriander and turmeric chilli, and cook for 1 minute. Add lentils, stock, tomato paste and pumpkin; bring to the boil.
3. Reduce heat to simmer and cook for 15 minutes.
4. Add peas and corn and cook for an additional 5 minutes.
5. Serve with steamed rice.

Recipe and image provided courtesy of the Heart Foundation’s Mums United. Helping Australian families take small, easy steps towards a healthier lifestyle and a healthy weight.