Warming Autumn Chicken, Pumpkin & Lentil Hot Pot

Ingredients

• 1 tbsp olive oil

• 400g organic or free range chicken breast, diced into bite-sized pieces

• 1 tbsp fresh ginger, grated

• 1 tsp ground turmeric

• 1 tsp cumin, 1 tsp coriander powder, 1/4 tsp cinnamon, 1/4 tsp cardamom (full-flavor spice blend)

• 1 cup dry red lentils (rinsed)

• 1 cup pumpkin, finely diced

• 1 large carrot, grated

• 1 medium zucchini, grated

• 3 cups vegetable broth

• 1/2 cup light coconut milk

• Salt and black pepper to taste

  Toppings:

• 4 cups raw spinach (1 cup per bowl), Seed mix 4 tbsp each of hemp seeds, pumpkin seeds & sunflower seeds).

Method

1. Sauté Spices & Chicken: Heat the olive oil in a large pot over medium heat. Add the grated ginger and all the spices. Stir for about 30–60 seconds until highly fragrant. Add the diced chicken breast and cook for 3–4 minutes until the outside is seared and coated in the spices.

2. Add Veggies & Lentils: Stir in the diced pumpkin, grated carrot, grated zucchini, and rinsed red lentils. Mix well to combine with the chicken and spices.

3. Simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15–20 minutes. Stir occasionally. The lentils should be soft and the pumpkin tender.

4. Make it Creamy: Stir in the light coconut milk and season with salt and pepper to taste. Let it simmer uncovered for another 2–3 minutes until thick and creamy.

5. Serve & Top: Divide into 4 bowls. Stir 1 cup of raw spinach into each hot bowl right before serving so it wilts beautifully. Sprinkle 3 tablespoons of the seed mix over each bowl for that added protein and omega-3 crunch.