Smoked Lentil Stew with Roasted Pumpkin

What does it include?

Ingredients

• 2 tablespoons olive oil
• 1 onion chopped
• 1 chopped leek
• 3 cloves of garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon chili powder
• 1 teaspoon pure cocoa powder
• 1/2 teaspoon dried oregano
• 1 can of chopped tomatoes
• 3 cups of water or vegetable broth
• 3 carrots chopped
• 1 1/2 cups brown lentils
• 1 teaspoon sea salt
• 1 small pumpkin
• 1 cup raw cashews
• 1 teaspoon apple cider vinegar
• Salt to taste

How to prepare it step by step?

Preparation

1. Cut the pumpkin into thin half-moons, place on a tray and drizzle with a little oil and salt. Bake at 205°C for 20 to 30 minutes, rotating halfway through, until tender and golden. Let cool and cut into cubes.
2. Rinse the lentils and cover them with water in a pot. Bring to a boil, then simmer uncovered for 20 to 30 minutes, until tender. Drain and reserve.
3. Heat the oil in a large pot over medium heat. Add the onion and leek, cooking until softened. Add the garlic and mix to release the aroma.
4. Add the cumin, coriander, smoked paprika, cinnamon, chili powder, cocoa, and oregano. Mix for a few minutes to gently toast the spices.
5. Add the tomatoes, water or broth, and carrots. Cook over low heat, covered, for about 20 minutes, checking occasionally and adding liquid if necessary.
6. Add the cooked lentils and roasted pumpkin cubes. Cook for a few more minutes until everything is well integrated.
7. For the cashew sour cream, soak the cashews in hot water for 4 hours or in cold water overnight.
8. Drain the cashews and place them in a blender. Blend, adding fresh water gradually until smooth.
9. Add salt and apple cider vinegar, adjust the consistency if necessary, and set aside.
10. Serve the stew hot, accompanied by cashew cream, fresh cilantro, lime, or jalapeño if desired.