Spiced Pumpkin and Lentil Stew with Sesame-Crusted Tempeh

Directions

Preheat the oven to 200 degrees Celsius.

Toss the cubed pumpkin with 1 tablespoon of olive oil, 1 teaspoon of ground cumin, and 1/2 teaspoon smoked paprika powder until evenly coated.

Spread the pumpkin onto a baking tray and roast in the oven for 25 minutes, or until tender and slightly caramelized.

While the pumpkin is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté for 5 minutes until the onions are translucent.

Add the ground turmeric, dried oregano, remaining 1 teaspoon of ground cumin, cayenne pepper, and salt. Cook for 2 minutes, stirring to release the flavors.

Pour in the vegetable broth and add the lentils and shredded red cabbage. Bring to a boil and then reduce the heat to simmer for 20 minutes, partially covered, or until the lentils are tender.

In a separate bowl, marinate the tempeh slices in the balsamic vinegar for 10 minutes.

Heat 2 tablespoons of vegetable oil on a pan over medium heat. Dip the marinated tempeh slices in sesame seeds to coat, and fry for 2 minutes on each side or until crispy and golden brown.

Once the lentils are cooked, use a hand blender to lightly blend part of the stew to thicken, being careful to leave some texture.

Stir in the mashed boiled potatoes and roasted pumpkin into the lentil stew and cook for an additional 5 minutes to heat through.

Serve the stew in bowls topped with the sesame-crusted tempeh slices.