Cream of lentils and pumpkin (vg/ gf)

Here is some idea to use any pumpkin leftover you may have (or will have) from your holidays celebrations or from all the extra pumpkin you got to celebrate the new season - relax, we are all guilty of getting super excited when the season’s change, we buy tons of fresh produce and now we need to cook with them :)

Ingredients

• 1/2 medium pumpkin (roasted)

• 1 cup of lentils

• 1 red onion sliced

• cloves

• cinnamon

• salt

• cayenne pepper

• balsamic vinegar

• 1 cup of vegetal broth

Instructions

Chop the pumpkin and blend until smooth and reserve. In a frying pan, add the onions, cinnamon, and cayenne pepper. Ad a dash of vegetable broth and stir well to coat evenly. Let if fry for a bit until the onions are getting crispy. Add the lentils and what is left from the me vegetable broth. Turn the heat down to medium low and cover. Let it cook for about 10 minutes or until the lentils are soft. Add the blended pumpkin to the lentils and mix well. Let it cook for another five minutes and remove from heat. Serve over rice or with bread.