This recipe is more hearty and filling ideal for the colder months, and can be served either as a starter or as a main course meal. Since lentils and pumpkins are used instead of meat, it is more nutritious and is suitable for vegeterians. This is one recipe that each member of the family is sure to love.

Serves 4 as main course
Preparation and Cooking time: Approx 50 to 60 minutes
Calories approx 380 | Fat 13 grams

Lamb Brand Brown Lentils 200g

Lamb Brand Ground Ginger 1 tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Che’ Pasta Fusilli Rigati/Penne 500g

Pumpkin 1kg

Onions 1, large, thinly sliced

Garlic 2 cloves, crushed

Vegetable Oil 4 tbsp

Fresh Parsley 2 tbsp, chopped

Black Bean Sauce 2 tbsp (optional)

Lemon Juice to taste

Vegetable Stock 235 ml

Grated Cheese for serving

Rinse well the lentils under cold running water. Place in a medium pot covered with water just about 5 centimetres above. On medium heat, cook for 20 minutes. Drain and set aside for further use in the recipe. Peel and deseed the pumpkin and cut flesh into chunks. Heat the oil in a heavy based pot and cook the thinly sliced onion until softened. Add the crushed garlic and the ginger and stir for 1 minute. Now add the pumpkin and cook until chunks are slightly golden, then add the black bean sauce and the cooked lentils.

Give it all a good stir and add the vegetable stock. Bring to simmer and cook covered for 20 minutes or until pumpkin is tendered. Adjust seasoning, adding a little salt if necessary. Add the chopped parsley and lemon juice. In the meantime, fill a large pot with 5 litres of lightly salted water and bring to boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. Drain well in a colander in the sink. Place the pumpkin sauce on top of pasta to serve. Serve pasta with a side salad of mixed leaves.