Ingredients

• 100 g (½ glass) red lentils
• 200 ml water
• 300 g pumpkin (preferably butternut squash - it cooks quickly)
• spices: ½ teaspoon turmeric, ¼ teaspoon curry powder, a large pinch of ground pepper, salt to taste
• a handful of spinach
• 50 ml coconut milk (in a non-vegan version, 30% heavy cream can be used)

Preparation

1. Put the rinsed lentils into a pot and cover with water. Add the peeled and diced pumpkin.
2. Add the spices, bring to a boil, cover, and cook over the lowest heat for about 10 minutes until the pumpkin is tender (butternut squash will cook in this time; hokkaido needs a few minutes more).
3. Add the spinach, then pour in the coconut milk (or cream) and stir. Remove from heat and serve.