Ingredients Serves 4
- 1 lb pumpkin
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1 inch/2.5 cm ginger root
- 2 tomatoes
- 3 tbsp oil
- 1.5 cup green lentils
- 1.5 tsp salt
- 1 tsp ground black pepper
Before you start cooking, wash and cut the vegetables. Peel pumpkin and remove inner seeds. Cut the pumpking into cubes. Peel and dice one medium carrot. Peel the onion and cut it finely. Peel and mince 2 cloves garlic and small piece of ginger root. Cut 2 tomatoes into cubes.
Wash the lentils, put into a pan, pour over 3 cups of water, bring to a boil, and cook covered over low heat for about 25-30 minutes, until the lentils are soft but not mushy.
Heat up the 3 tablespoons of vegetable oil in a skillet, and stir-fry the onion, garlic, ginger and carrot for 5 minutes over medium heat.
Add the pumpkin, reduce heat to minimum, cover and stew for 7-10 minutes until the pumpkin is tender. Stir from time to time.
Next, add the tomatoes and cook covered for 10 minutes. Add 1.5 teaspoon of salt (you can start with 1 teaspoon and then add more if needed) and 1 teaspoon of black pepper. Be aware that this is a spicy dish, so adjust the amount of pepper on your taste.
Add the lentils, mix everything together. Serve hot with chopped green onion on the top.