Pumpkin and lentil stew

Ingredients for 4 servings:

• 400 g pumpkin(s) (Hokkaido), pitted weighed
• 200 g lentils, red
• 1 red bell pepper(s)
• 1 large onion(s)
• 1 piece(s) of ginger (about thumb-sized)
• 800 ml vegetable stock, possibly more
• 1 tsp, heaped curry
• possibly coconut milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

low-fat, warming, filling, vegan

Heat the vegetable stock in a saucepan. Remove the seeds from the pumpkin, cut it into small pieces without peeling it, and add it to the vegetable stock. Let it simmer. Peel and quarter the onion, then finely grate it in a food processor. It’s quick and your hands won’t smell so bad. Add the onion to the pumpkin. Add the lentils and season with the curry. Peel the ginger and slice it thinly against the grain. Then press it into the pan with a garlic press. Finely dice a red bell pepper and add it. Let everything simmer for about 10 minutes, then mash it with a potato masher. We personally prefer this to pureed soup. If you prefer it as a soup, add the appropriate amount of vegetable stock. You can, of course, add garlic, but it’s not absolutely necessary. If you’re not watching your calories, you can also stir in coconut milk or cream.