Summary

Ingredients

• 250 g lentils, red
• 400 g pumpkin (se), (Hokkaido or butternut)
• 1 medium onion (s)
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 tablespoon oil
• 1 bunch spring onion (s)
• 500 ml vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon ½ paprika powder
• 1 teaspoon coriander, dried or fresh
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ fenugreek, ground
• 1 pinch (s) chilli flakes
• 1 teaspoon sugar
• 1 dash lemon juice, fresh
• 1 piece (s) ginger, fresh
• 500 g natural yohurt, Greek style with 10% fat

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Instructions

1. Cook the lentils in the vegetable stock for 5 - 10 minutes until al dente. Then drain and rinse with cold water to avoid overcooking. Catch the cooking water and keep it for further processing.
2. Dice the onion and pumpkin, press the garlic, cut the spring onions into rings. If you use fresh coriander, finely chop it and grate the ginger.
3. Heat the oil in a high pan and sweat the onion cubes with the garlic, add the tomato paste and the grated ginger and sweat with them. Then add the pumpkin cubes and fry for 2 - 3 minutes. Deglaze with a dash of the lentil boiling water and season with the spices, except for the fresh coriander, and simmer for 10 minutes with the pot / pan closed.
4. Then add the lentils and heat for 1 - 2 minutes. Possibly add a little more cooking water until the desired smoothness is achieved.
5. Finally, refine with lemon juice, fresh coriander and the spring onions and serve. I also serve natural yoghurt.
6. If you like the lentils a little softer, you can save yourself the extra cooking of the lentils and deglaze the onion / tomato paste mixture with 500 ml of stock and cook the lentils in it.