Autumnal pumpkin vegetables with lentils and apples

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

autumnal, vegetarian

Either soak the lentils in hot water for at least two hours or boil them in clean water for about 15 minutes. Then drain each one in a sieve and rinse. Finely dice the onions and finely slice the chili peppers. Sauté in a little oil over medium heat until translucent. Wash, deseed, and dice the pumpkin. Pumpkin varieties other than Hokkaido usually need to be peeled first. Add the pumpkin to the onions. Sauté with a little sugar for a few minutes with the lid closed. If serving with rice, now is the time to cook it. Add the lentils to the vegetables and fill halfway with water. Peel and finely dice the garlic and ginger. Add to the vegetables along with the thyme and cook over medium heat for about 15 minutes. Stir occasionally and add liquid (water) if necessary. Peel, core, and dice the apples. When the pumpkin is al dente and the lentils are cooked, add cream or coconut milk, bring to a boil briefly, then turn off the heat. Add the apples, paprika, and cinnamon and stir in. Season with salt and cayenne pepper and let stand for a few minutes. Serve with rice.