Red lentil dahl
Rinse red lentils well and let it drain thoroughly.
In a large pot, heat 3 tablespoons of olive oil over medium heat. Add chopped leeks, and pumpkin and cook for 5-10 minutes.
Now add red lentils and water.
Bring the mixture to a boil. Season with a little salt, add cumin, turmeric and bay leaves. Cover, reduce to a simmer and cook until the lentils are tender, 20 to 25 minutes. Check the seasonings and add more salt and spices if needed.
Serve with marinated smoked tofu, sautéed red peppers, vegan yogurt, basil and chickpea flour-sesame crackers (see recipe).