enough for two bowls
INGREDIENTS
1 tbsp coconut oil
1-2 tbsp turmeric
1 tsp ground ginger
100 g yellow lentils
1/4 pumpkin (ca. 250 g)
1/2 tbsp veggie stock powder
300 ml water
150 ml coconut milk
Topping:
1/2 tsp chili flakes
1 tsp shredded almonds
GOOD TO HAVE: large pot
HOW TO
1. Peel and chop pumkin roughly into small chunks. Heat oil in a large pot over medium heat. Add turmeric and ginger. Stir so that the spices can really develop their flavor. Then add yellow lentils, rice and pumkin chunks. Stir a bit so that everything is evenly covered with the spices.
2. Add water and veggie stock powder and bring stew to boil, cover and simmer over low heat for about 20 to 30 minutes (add more water if needed). Add coconut milk, mix well and feel free to simmer longer, if desired. Then everything gets really creamy and thick. Season with salt and pepper and top with chili flakes and almonds before serving. Serve hot or warm. Enjoy!