If you use the products listed you can be certain they are vegan and gluten free (although might have been processed in a factory which also uses gluten and dairy). Other brands are available, but always read the label to make sure it doesn’t contain ‘hidden’ ingredients.


Mix together the dried chilli and the oil and rub the mixture over the pumpkin. Place on a baking tray and bake in a hot oven for around 20 minutes.

Cook the lentils with the onions and the bay leaves in water until soft.

Make a tahini sauce by combining the tahini, garlic, lemon juice and 5-6tbsp of water. Mix in a food processor.

Remove the onions and bay leaves from the lentils and add the onions to the tomatoes.
Drain the lentils if needed.

Place the pumpkin on top of the lentils and serve with the tomato/onion salad and the tahini sauce.


  • 1 butternut squash, cut in cubes
  • 2tbsp Sunflower oil
  • 1 dried chilli pepper, or chilli flakes
  • 1 garlic clove
  • 400g dried Red Lentils
  • 2 bay leaves
  • 2 onions, cut in 4
  • 2tbsp Lemon juice
  • 4 tbsp Meridian light tahini
  • 4 tomatoes, quartered
  • Engevita