Shake things up on your Thanksgiving table with these Spicy Pumpkin Lentils with Apples!
They are said to have been found in Ancient Egyptians tombs as early as 2400 BC and since then they have
made their way alongside meat onto certain European tables and mingled with garlic and onions on certain Middle Eastern and the South Asian tables. They are sometimes green, sometimes yellow, sometimes red, sometimes black and sometimes brown – but they are oftentimes a healthy and tasty addition to any meal. At one point in time, they were even referred to as “the poor man’s meat.” But now there’s even a festival celebrating these little orbs in Pullman, Washington!
Yes, the humble, budget-friendly lentil has quite the reputation when it comes to low fat, high protein legumes that manage to keep your cholesterol down and your blood sugars under control. And boyoboy are these orbs versatile! From these Chocolate Lentil Pancakes to these Lentil and Olive Vada’s to a myriad of stews and curries, lentils have been adorning my breakfast, lunch and dinner table since I was a young one.
And today, I have yet another variation of a lentil dish. Even if you happen to be over pumpkin I have a feeling you are going to love this lentil side dish as pumpkin is only used as a thickener in it. When the pumpkin mingles with the caramelized apples, onions, ginger and garlic, and the cumin, coriander and turmeric, it metamorphoses into something unrecognizable. And the chili powder and flakes further throw everything off kilter resulting in a dish where every mouthful will be a jubilant journey!
Now, while lentils were a traditional holiday dish on my table when I was growing up in Sri Lanka and Abu Dhabi, I urge you to not write them off this holiday season. They do go very well with a big slab of turkey or turkey leg and green bean casserole, and you can easily use your rolls to sop any leftover mouthfuls of this Spicy Pumpkin Lentil dish.