Pumpkin-Lentils-Pot

This recipe was created during an "on set" catering for Artdeco Cosmetics.

INGREDIENTS (for 4 people):
200 g mountain lentils
1 red onion
1 garlic clove
½ Hokkaido pumpkin
400 ml chopped canned tomatoes
1/2 tsp ground cumin
1 teaspoon curcuma
1 tsp cinnamon
1 teaspoon paprika powder, very sweet
½ tsp smoked peppers
2 tablespoons tamari
½ Tin of coconut milk
1 lime
salt & pepper
1-2 tablespoons vegetable oil for heating, e.g. sunflower oil
½ bunch of flat parsley or fresh coriander

Optional:
1-2 chillies
100 g feta cheese
200 g quinoa

PREPARATION:​

1. Prepare the lentils according to the package instructions - approx. 20-25 minutes. IMPORTANT: Boil in unsalted water, otherwise the lentils will not be completely cooked and soft.
2. Finely chop the onion and garlic. 
3. Wash the pumpkin, cut it in half and remove the seeds. Then cut into small cubes. Hokkaido pumpkins can be processed with skin without hesitation.
4. Heat oil in a pot and sauté the onion cubes and garlic. Add the pumpkin cubes as well and fry gently.
5. As soon as they have gained some colour and become soft, add the strained tomatoes. 
6. When the lentils are done, pour them into a sieve, shake off the cooking water well and add the lentils to the pumpkin in the pot. Let this mixture simmer gently for 15 minutes.
7. In the meantime, prepare the quinoa according to the instructions on the packet.
8. Mix cumin, turmeric, cinnamon and the paprika powder together. Add the spices to the pot, add tamari. Season to taste with salt & pepper and leave to simmer for another 10-15 minutes.
9. Finally, add the coconut milk and the juice of half a lime or a whole lime and season again to taste.
10. Before serving, garnish the plates filled with quinoa and pumpkin-lentil pot with freshly chopped parsley, coriander and/or chili.

HEALTH BENEFITS:
Lentils are important suppliers of plant proteins. They contain more protein than any other legume. Even athletes who want to build up and strengthen their muscles can incorporate the legume into a protein-rich, low-fat diet.
They also keep the blood sugar level for a long time, as they contain complex carbohydrates.
SUSTAINABILITY:
The cultivation of legumes has many advantages. They grow almost everywhere and do not need extra fertiliser - they absorb it from the air with the help of bacteria. In addition, the flowers of the crops also provide bumblebees, bees and co. food. Furthermore, they can be stored and portioned when dried.