Spiced Pumpkin and Lentil Stew with Sesame-Crusted Tempeh
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Cooking tools:
- Immersion blender
- Potato masher
- Oven
- Stove
- Baking sheet
- Pot
- Skillet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Wooden spoon
- Spatula
- Ladle
- Serving bowl
Ingredients
- 200 grams pumpkin, peeled and cubed
- 100 grams red cabbage, shredded
- 150 grams tempeh, cut into 1 cm slices
- 200 grams boiled potatoes, mashed
- 100 grams lentils
- 30 grams sesame seeds
- 3 tablespoons olive oil
- 1 liter vegetable broth
- 2 onions, finely chopped
- 4 cloves fresh garlic, minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika powder
- 1 tablespoon balsamic vinegar
- 2 tablespoons vegetable oil
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