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Vegan red lentil stew with pumpkin and leek

updated

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Ingredients for 4 servings:

  • 1 chopped onion(s)
  • 3 cm ginger, finely chopped
  • 1 small red chili pepper(s), finely chopped
  • 1 stalk(s) leek, cut into fine rings
  • 300 g pumpkin flesh, diced
  • 1 tbsp oil
  • 150 g lentils, red
  • 400 g coconut milk
  • 750 ml vegetable stock
  • 1 organic lime(s)
  • ¼ bunch coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Heat oil in a soup pot. Sauté the onion, ginger, chili, and leek. Add the lentils and pumpkin and continue sautéing. Add the coconut milk and stock and bring to a boil. Simmer over low heat for 12-15 minutes, until the lentils are soft. Wash the lime in hot water and zest it. Juice half of it. Finely chop the coriander leaves. Season the stew with lime zest and 1 tablespoon of lime juice, and season with salt. Sprinkle with coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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