Za’atar Roasted Pumpkin with Curry Lentils

Zaatar Pumpkin With Curry Lentils

This roasted pumpkin recipe has got to me one of my favourite ever! It’s super yummy and I just can’t get enough of it! It’s slightly crispy on the outside and super fluffy on the inside, so each bite is just amazing!

We’ve also added whole cloves garlic, which just caramelise inside their skin while baking and are so tasty and soft when you take them out! We were all scavenging through the pumpkin dish for as much garlic as possible they’re so yummy!

Zaatar Pumpkin With Curry Lentils

Alongside the super delicious pumpkin and garlic we’ve also got some curry lentils, and I loved having my creamy avocado sauce with this, as you get so many different textures with this dish it’s really amazing!

I served mine with fresh greens, but this would also taste amazing tossed with some sauteed kale or spinach for a more autumn feel!

Zaatar Pumpkin With Curry Lentils

Roasted Za'atar Pumpkin with Curry Spiced Lentils
Prep time
Cook time
Total time
Recipe type: Dinner, Lunch
Serves: 4
For the Pumpkin
  • Half a pumpkin (500g)
  • 1 tbsp za'atar*
  • 1 tbsp paprika
  • 6-8 garlic cloves
  • A good glug of olive oil
  • Salt & pepper to taste
For the Curry Lentils
  • ½ cup brown lentils (100g)
  • 1 cup water
  • Half an onion, finely chopped
  • 1 clove of garlice, minced
  • 1 tbsp curry powder
  • 1 tbsp coconut oil
  1. Turn on your oven to 200ºC/400ºF.
  2. Start by chopping and feeling your pumpkin into large pieces. Then take your garlic cloves and smash them without taking the skin off. No garlic peeling here! The way I do this is by pressing them under my palm while putting my weight on it!
  3. Add the pumpkin and garlic to a bowl and toss with the olive oil, spices, salt & pepper. Spread onto a baking tray and pop into the oven. The pumpkin should take around 45 minutes. Check on them halfway through, toss them about to break down the outsides lightly (they crunch up more that way!) and add more olive oil if needed.
  4. About 15 minutes after you've popped your pumpkin in the oven, start making the lentils. Heat up the coconut oil in the pan and lightly cook your onions and garlic. When they're slightly cooked through but not burnt, add in your lentils and cover with water.
  5. Once it comes to a boil, reduce to a simmer and let cook for 20 minutes. The lentils are done when they are soft with still retain a certain bite (so not too mushy!). Stir in the curry powder and set the lentils aside.
  6. Pumpkin is done when slightly cispy on the outside but nice and soft on the inside. To eat the garlic cloves, simply take them out of their skin. They taste caramelised and super delicious!
  7. Simply serve with some pumpkin and lentils with salad greens, veggies (I went with cucumbers, radishes, and sprouts), slivered almonds, and my creamy avocado sauce!
*Za'tar is a Middle Easter spice blend. It's fragrant and tangy and I absolutely love it! You can find it in Middle Eastern shops, some supermarkets, and online!
Zaatar Pumpkin With Curry Lentils