Sequestration Meal #454

 

This is not summery at all but once I ran across the recipe I was dying to make it: Curried mashed pumpkin with spicy lentils at Full of Plants. I used canned pumpkin and brown lentils because that's what I had, and garnished it as directed, with red onion, pine nuts, and cilantro.

You do really need the garnishes for texture contrast, especially the red onion, or else this is just a bowl of mush (although sometimes mush is good, too!). It is possible I love this because I love lentils, of course, but this really did elevate my usual lentil curry to a totally new experience, with bright colors and a fancy feel, so I'll call it a win. I would probably prefer rice with this, but it's nice to try new things now and again.

I tagged this as gluten free because my soy sauce was Bragg's Liquid Aminos, but do be sure to read the ingredients on your soy sauce if you're avoiding gluten.