Pumpkin Lentil Stew

Ingredients

• 1 large red onion
• 2 cloves garlic
• 2 tbsp olive oil
• 250 g small green Puy lentils
• 1 l vegetable broth
• 2 Bay leaves
• 500 g Hokkaido pumpkin
• 1 Carrot
• 1 orange
• 3 spring onions
• Salt
• Cayenne pepper

Instructions

1. 1.

   Peel and roughly chop the onion and garlic. Heat the oil in a pot, add the onion cubes and garlic, and sauté briefly. Then add the lentils with the vegetable broth and bay leaves. Bring everything to a boil once, then simmer covered on low heat for 35–40 minutes.

2. 2.

   Meanwhile wash the pumpkin, halve it, remove seeds, and cut into 2–3 cm cubes keeping the skin. Peel and slice the carrot. Thoroughly peel the orange with a sharp knife, removing all white pith. Separate the segments from the membranes, collecting the juice. Clean and finely slice the spring onions.

3. 3.

   Add the pumpkin cubes and carrot slices to the lentils 5–8 minutes before the cooking time ends. Continue simmering covered. Finally mix in the orange segments with their juice into the stew, warm briefly, then season with salt and cayenne pepper. Serve garnished with spring onions.