Lentil and Pumpkin Stew

Ingredients

• 200 g lentils
• 800 g pumpkin
• 2 leeks
• 2 onions
• 4 dried tomatoes (without oil)
• 4 tbsp olive oil
• 2 tsp thyme
• 1 pinch saffron
• salt, cayenne pepper

Instructions

1. 1.

   Cook lentils in 700 ml vegetable broth for 30-40 minutes until tender. Peel and cube the pumpkin. Clean, rinse, and slice the leeks into rings. Peel and dice the onions. Chop the dried tomatoes finely.

2. 2.

   Heat olive oil in a large pot. Sauté the onions until golden yellow. Add the pumpkin and tomatoes. Season with thyme, saffron, cayenne pepper, and salt. Pour in the remaining vegetable broth, cover, and simmer for about 25 minutes. Add the leeks after 20 minutes of cooking.

3. 3.

   Add the cooked lentils with their cooking liquid to the pumpkin stew and let it simmer on medium heat for another ~10 minutes. Taste and adjust seasoning as needed.