crumbly autumn stew with pumpkin and lentils

Ingredients for 3 servings:

• 100 g lentils, red
• 100 g green spelt
• 350 g Hokkaido pumpkin(s), weighed ready to eat
• 500 ml vegetable stock
• 200 ml coconut milk
• 10 g mushrooms, mixed, dried
• 1 tsp, leveled turmeric powder
• ½ tsp curry powder
• 100 g peas, frozen
• 100 ml water
• Salt and pepper, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Boil 100 ml of water and add it to a bowl with the mushrooms. Let it swell for about 20 minutes. Combine the vegetable stock, green spelt, turmeric, and curry powder in a saucepan, bring to a boil, and simmer over low heat for about 35 minutes. In the meantime, cut the pumpkin into pieces approximately 2 cm in size. After 20 minutes, add the mushrooms and their soaking water to the green spelt in the pan and continue simmering. Add the coconut milk, red lentils, and pumpkin cubes to the pan, bring back to a boil, and cook over low heat for about 15 minutes until tender. The pumpkin cubes should still have a bit of a bite. Taste them occasionally. Stir in the peas and let them warm through, but do not boil. Season to taste with salt and freshly ground pepper.