Pumpkin and spinach stew with lentils

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 250 g leaf spinach, frozen
• 1 can of coconut milk (400 ml)
• 750 ml vegetable stock
• 150 g lentils, red, brown or black
• 2 m.-sized onion(s)
• 2 cloves garlic
• some salt and pepper
• some turmeric powder
• some coriander leaves
• some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Deseed the pumpkin and cut the flesh into bite-sized pieces. Peel and finely chop the onions and garlic cloves. Heat a little oil in a pot or very large frying pan (preferably a wok) and add the onion, garlic, and pumpkin pieces. Lightly sauté the vegetables over medium heat, then add the lentils. Fry them briefly (careful: the lentils must not brown!), then quickly deglaze with the stock. Add the frozen spinach and simmer with the lid on for about 15-20 minutes. Stir occasionally to distribute the spinach. Once the time is up, add the coconut milk and stir in. Season with salt, pepper, and turmeric and simmer uncovered for another 10-15 minutes until the desired consistency is reached. Serve sprinkled with coriander.