Lentil ragout with carrots and pumpkin

Ingredients

• 600 ml Water
• 200 g Pumpkin, cubed
• 150 g Lentils, pre-cooked
• 2 pcs Carrots, medium, sliced
• 1 pcs Celery stalk, diced
• 2 clove Garlic, minced
• 2 tbsp Lime juice
• 2 tbsp Coriander, chopped, fresh
• 2 tsp Ginger, minced
• 1 tsp Cumin, ground
• 1 tsp Sweet red paprika powder
• 1 tsp Curry powder

Method

1. Place rinsed lentils and water in a saucepan, bring to a boil, then reduce heat to low, and simmer for 10 minutes.
2. Heat oil in a large frying pan over medium heat.
3. Add carrots, then cook for 2-3 minutes until soft.
4. Add garlic, ginger, celery, and spices then cook for 1 minute.
5. Add pumpkin then cook, constantly stirring, for 3-4 minutes.
6. When it's ready, add pumpkin mixture to lentils and mix.
7. Cook the ragout covered with a lid for 10 minutes.
8. Pumpkin has to be soft but not too soft, and you need only a tiny amount of liquid at the end, the rest must be evaporated.
9. Stir in juice and coriander. Serve while still hot.