Red lentils with pumpkin

09-03-2018 mackAskill

A fast cooked, autumnal food - red lentils with pumpkin - vegetarian, filling but not heavy on the stomach.

Another tip: Not everyone has spices like turmeric, garam marsala or cumin in the house. Even without these ingredients tastes the Court, but I would then deglaze with broth instead of water, strong pepper and season to end with a pinch of cinnamon.

Makes 3 to 4 servings

  • Approximately 150-200 g red lentils
  • 1 small Hokkaido pumpkin, remove seeds, cut into large !, not peel, about 2 cm pieces
  • Diced 1 onion
  • 1 large garlic cloves 1/2
  • same amount of ginger such as garlic, both finely chopped.
  • 1/2 teaspoon cumin
  • 1 1/2 - 2 tsp Garam Marsala
  • 1 tablespoon neutral oil
  • After taste a more or less large pinch of cayenne pepper, a green chilli, cut lengthwise


Sauté onion, garlic and ginger in hot oil, do not become too dark. Towards the end add fenugreek and cumin seeds, fry with short

Washed lenses add, briefly mix with stirring with the ingredients, deglaze generously with hot water. Add the cayenne pepper and the chili and simmer for 5 minutes slightly covered - salt and pepper, turmeric, 1 teaspoon garam marsala, 1/4 tsp ground cumin and - depending on your taste.

The lenses take on some cooking water. The consistency of the Court should be a thick porridge, no soup. Dear often pour a glass of water instead of risking that the food is too watery.

Now enter the pumpkin pieces to it and stir well. At low heat still simmer about 10 to 12 minutes, stirring often.

Once the pumpkin pieces and the lentils are tender, the dish is ready.

Only add salt, garam marsala and ground cumin. Chopped cilantro goes well now. Who does not like to: It fits well chopped chives.

Serve with rice and yogurt with cucumber pieces and spring onions. Even potatoes fit, especially if you prefer the less exotic variant.