Hokkaido with Red Split Lentils and Spinach

Ingredients:

• 1 medium hokkaido pumpkin
• 2-3 heads of onions
• 500g red split lentils
• 250g spinach
• garlic to taste
• salt and pepper

Dice the onions, peel, deseed and dice the pumpkin, too. Toast the onions in a little oil in a big, high-rimmed pan. Add the pumpkin, stirring often, adding more oil till the pumpkin softens and add the garlic, too. As soon as it is getting half the size, add the lentils, stir well and add boiling water to cover the vegetables. Add salt and pepper and put lid on. Once the lentils are cooked stir in the spinach. (I just destalk them, don't cut). Stir them in well. Take off from stove and leave for five minutes for the spinach to soften.

It is best served with a little bit of lemon juice or apple cider vinegar.

Enjoy!