Summary

Ingredients

• 1 kg pumpkin (s), e.g., Hokkaido
• 100 g lentils, red
• 100 g plate lentils
• 2 chilli pepper (s)
• 2 onions)
• 2 cloves garlic)
• 1 piece (s) ginger (approx. 2 tablespoons)
• 100 ml sweet cream or coconut milk (then the dish is vegan)
• 2 apples
• 1 tablespoon thyme
• 2 teaspoons paprika powder, noble sweet
• 2 teaspoons cinnamon
• 1 pinch (s) cayenne pepper
• 1 pinch (s) salt
• 1 pinch (s) sugar

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Instructions

1. Soak the lentils in hot water for at least two hours or boil them in clear water for about 15 minutes. Then pour each into a sieve and rinse.
2. Finely dice the onions and cut the chilli peppers into fine rings. Simmer in a little oil over medium heat until translucent.
3. Wash, core and dice the pumpkin. Pumpkin varieties other than Hokkaido usually need to be peeled beforehand. Add the pumpkin to the onions. Sauté with a little sugar with the lid closed for a few minutes.
4. If rice is to be served with it, now is the time to cook it.
5. Add the lentils to the vegetables and fill up halfway with water. Peel and finely dice the garlic and ginger. Add to the vegetables with the thyme and cook for about 15 minutes over medium heat. Stir occasionally and add liquid (water) if necessary.
6. Peel, core and dice the apples.
7. When the pumpkin is firm to the bite and the lentils are done, add the cream or coconut milk, bring to the boil briefly, then turn off the temperature. Add apples, paprika powder and cinnamon and stir in. Season with salt and cayenne pepper and let steep for a few minutes.
8. Rice goes well with this.