Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 small shallots, finely chopped
- 1/4 small celery root, finely chopped (150 g piece)
- 1 tablespoon freshly peeled and grated ginger
- 50 g red lentils
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- pinch of cayenne pepper
- 1 x 400 g can organic chopped tomatoes
- 500 ml vegetable broth
- 1 large garlic clove, minced
- 1 small Hokkaido pumpkin (ca. 800 g), seeded and cut into 1-1,5 cm dice
- 1 x 400 g can organic chickpeas, drained and rinsed
- 100 g spinach, stemmed and coarsely chopped
to serve:
- handful almonds lightly toasted and chopped
- 1 small bunch fresh cilantro chopped
- lemon wedges for serving
Instructions
- In a large saucepan, heat the oil over medium heat. Gently fry the shallot, celery root, and ginger for 5 mins.
- Add the lentils and spices (coriander, cumin, smoked paprika, cayenne) to the pan. Cook, stirring often, for 2 minutes.
- Add the garlic, diced Hokkaido pumpkin, tomatoes and broth. Season with salt and pepper and simmer, partially covered with a lid, for 25 mins. Stirring occasionally.
- Add the chickpeas and continue cooking for 5 minutes, or until pumpkin is cooked through. Add a little water to thin, if needed.
- Stir in the spinach leaves, until wilted (1 minute). Taste, and adjust the seasoning.
- Serve into bowls. Garnish with almonds sprinkled on top, plus fresh cilantro and wedges of lemon on the side. Enjoy!
Nutrition
Notes
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