Instructions

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.

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Now add red lentils and water.

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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.

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Serve with marinated smoked tofu, sautéed red peppers, vegan yogurt, basil and chickpea flour-sesame crackers (see recipe).

 

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