1-1 1/2 C. Red Lentils
2 cloves garlic thinly sliced
1 small dried red chile finely chopped, seeds and all
1 inch piece of fresh ginger, peeled and minced
1 onion thinly sliced
2 medium tomatoes chopped (I used one “oxen heart” & one regular from my garden tonight)
2 tablespoons sunflower oil
Sweet paprika powder
1 cup small cubes of pumpkin (StangenKeurbis) hmm… a very long and large variety of squash grown in Austria.
What to do with the ingredients
Combine in a medium stainless steel pot the lentils, garlic, chile, ginger, tomatoes and enough water to cover. Bring the ingredients in the pot to a boil. Reduce the heat and let it simmer until the lentils are soft, about 40 minutes. Stir occasionally while cooking. While the lentils, etc. are cooking, add 2 tablespoons of sunflower oil, chile powder & paprika. Add the pumpkin and cook until the cubes are soft. Stir from time to time. Add salt to taste and pepper.
Serves 2 – 4 depending on how hungry you are.