Creamy Pumpkin & Red Lentil Stew (Eintopf)

A warming, comforting autumn stew. Red lentils break down during cooking to create a creamy texture without needing dairy, while pumpkin and ginger provide the perfect prebiotic and anti-inflammatory fuel for your gut.

Ingredients:

• 1/2 Hokkaido pumpkin, cubed (leave the skin on for extra fibre!)

• 1 cup red lentils (rinsed well)

• 1 red onion, finely chopped

• 1 tsp fresh grated ginger

• 1 tsp turmeric (and a pinch of black pepper to activate it)

• 1 tbsp extra virgin olive oil or coconut oil

• 500 ml vegetable broth

• A handful of pumpkin seeds (toasted)

• Optional: A spoonful of natural goat’s yoghurt to serve

Method:

1. In a pot, heat the oil and sauté the onion, ginger, and turmeric until soft and fragrant.

2. Add the cubed pumpkin and rinsed red lentils. Stir for a minute to coat them in the spices.

3. Pour in the vegetable broth, bring to a boil, then lower the heat and simmer for 20 minutes until the pumpkin is tender and the lentils have broken down into a creamy consistency.

4. Serve hot, topped with toasted pumpkin seeds for crunch, and a dollop of goat’s yoghurt for a probiotic boost.