Pumpkin and Red Lentil Stew

1. 1 Pumpkinpack 1 kg ≈ $2.80 150 g
2. 2 Carrots≈ $1.50 per kg 50 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Red lentilspack 450 g ≈ $2.40 50 g
6. 6 Olive oil 10 ml
7. 7 Soy sauce 10 ml
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g
10. 10 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion³ and garlic⁴, then grate the pumpkin¹ and carrots² on a box grater.

2. Heat olive oil in a pot over medium heat, then sauté the onion³ and garlic⁴ for 3 minutes.

3. Add the pumpkin¹ and carrots², cooking for 7 minutes while stirring occasionally.

4. Pour in 600 ml of hot water, bring to a boil, then stir in the rinsed lentils.

5. Simmer on low heat for 20 minutes until the lentils are tender and the stew thickens.

6. Season with soy sauce, salt, and pepper, stir well, top with chopped fresh dill¹⁰, and let steep for 5 minutes.