Ingredients

• 1 onion
• 250g green lentils
• 600g pumpkin
• 600g leeks
• 1 rosemary sprig
• 1 vegetable bouillon cube
• 1 el-hanout
• 1 cinnamon
• - salt
• - pepper

Preparation tips

1. Peel and finely chop the onion. Wash and chop the leeks in rings (removing part of the green).

2. Heat a drizzle of olive oil in a frying pan and brown the onion and the minced leeks for 5 min.

3. Add the lenses, the broth cube, the spices and cover with water. Simmer 5 min. covered. Salt slightly and pepper.

4. Meanwhile, remove the pumpkin skin and cut it into medium dice.

5. Then add the pumpkin and rosemary to the pan and cook for 15 to 20 minutes more covered.

6. Taste and adjust the seasoning in salt and pepper if necessary.

7. Serve hot and enjoy