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Preparation time: 40+ min

Difficulty: medium

Serves 3

For pumpkin sauce


  • 1 leek

  • few bay leaves

  • few pinches of dry coriander

  • half of small Hokkaido pumpkin

  • salt and pepper

  • water as needed

Water fry the chopped leek, add spices for a nice fragrance and diced, peeled Hokkaido pumpkin. Gently water fry everything, add some water, cover with a lid, and cook until the ingredients become soft. Blend the cooked pumpkin until smooth and save for later.

For creamy lentils


  • 1 cup black lentils

  • 200 g artichokes in brine

  • 2 zucchini

  • 1 cubanelle sweet pepper

  • 1 leek

  • bunch of parsley

  • salt and pepper

  • water as needed

Cook lentils al dente. You don't need to pre-soak black lentils as they cook quite fast. Add kombu algae, few bay leaves, and a smaller bunch of rosemary at the beginning for easier digestion. If you have fresh rosemary, the tips are the best as they are very soft. Drain and wash the artichokes and cut them into small pieces. Also, dice the zucchini and pepper into small cubes and quickly water fry them in a few rounds and save for later.

Then water fry the chopped leek, add lentils and artichokes, and gradually add creamy pumpkin sauce. Add water if needed. When the lentils are almost done, add the fried vegetables, and cook until you get the desired consistency. Add more spices if necessary and sprinkle fresh chopped cilantro on the dish just before you serve.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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