Lentil and pumpkin curry

Ingredients for 2 servings:

• 1 butternut squash or Hokkaido
• 130 g lentils, red
• 3 beefsteak tomatoes, approx. 500 g
• 3 carrots, approx. 180 g
• 1 onion(s)
• salt and pepper
• curry powder
• chili flakes
• Caraway powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

very filling meal, vegan

Wash the butternut squash, peel it, remove the seeds, and cut into bite-sized pieces. Alternatively, wash the Hokkaido squash, remove the seeds, and cut into bite-sized pieces. Finely chop the onion, peel the carrots, and halve them lengthwise. Cut the halves into approximately 0.5 cm thick slices. Finely chop the tomatoes, removing the skin first if desired. Place the onions in a large pot with a little water or oil and sauté. Then add the squash and carrots. Cover the bottom of the pot with a thin layer of water, cover, and cook over medium heat. Meanwhile, cook the lentils according to the package instructions. Usually, double the amount of unseasoned water for 10 minutes. Check the doneness by biting into the bite to see if the vegetables are cooked. If the vegetables are already cooked, add the tomatoes and bring to a boil with a little water. Season to taste with salt, pepper, caraway, and chili flakes. The curry powder is important. Simmer and add the lentils. Keep adding a little more liquid until it’s nice and mushy. Simmer on low heat. Per serving: approximately 465 kcal (800 g with butternut squash).