Ingredients

• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 2 teaspoons curry powder
• 1 teaspoon ground sweet paprika
• 1 cup red lentils
• 1 and 1/2 liters broth (chicken or vegetable)
• 500 g peeled pumpkin
• 2 tablespoons tomato paste
• 125 ml 30% sour cream or coconut milk
• parsley leaves
• for those who like it: chili flakes

Preparation

1. In a larger pot on olive oil glaze onion cut into cubes. Add minced garlic and sauté together briefly stirring frequently. Season with salt and pepper.
2. Add curry powder and paprika powder as well as rinsed lentils.
3. Pour in broth and bring to a boil. Cook for about 7 minutes.
4. Add peeled pumpkin cut into cubes and tomato paste. Cover and cook for about 15 minutes until ingredients are tender.
5. Add sour cream, stir and remove from heat.
6. Sprinkle with parsley leaves and for those who like it with chili flakes. Season with salt and pepper if needed.