Yellow lentil & pumpkin risotto

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» Yellow lentil & pumpkin risotto

An alternative to a rice risotto, this version uses nutritious yellow lentils, which are not only delicious but rich in fibre. A creamy coconut sauce makes this recipe a great winter warming dinner.


  • 1 butternut squash, cut in half lengthways
  • 2 tbsps oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp cumin
  • ¼ turmeric
  • ½ tsp smoked paprika
  • 1-2 cups water or vegetable stock
  • 150g yellow lentils
  • 1 tsp salt
  • Black pepper
  • 165ml coconut milk


  1. Roast butternut squash in oven at 190C until you can scoop the squash out with a spoon, approx. 40 – 45 minutes. Scoop out the squash and add at step 5
  2. Heat oil in a pan and sauté garlic and onion until soft, about 4 minutes.
  3. Add cumin, turmeric, paprika and toast for 1 minute, stirring frequently.
  4. Reduce heat slightly and add water/vegetable stock as well as the lentils. Cover, and gently simmer until almost cooked through (we still want the lentils to have a subtle bite to them), for approx. 15-20 minutes, stirring occasionally.
  5. Add the scooped out squash and coconut milk, stirring well to combine. Heat uncovered for 4–5 more minutes, just until the mixture thickens.
  6. Serve inside the butternut squash, and top with coconut cream/yoghurt, fresh herbs and seeds if you wish. A crumb made from oats and nutritional yeast for a cheezey topping works great too!
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