Vegan Cazuela de Lentejas (Chilean Lentil Stew)

• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 2 medium Carrot
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 1 tsp Dried oregano
• 250 g Dried green lentils
• 1.25 liters Vegetable stock
• 450 g Pumpkin, peeled
• 2 medium Yukon Gold potato
• 20 g Fresh coriander
• 1 piece Lime

1. Prepare the vegetables: finely chop the onion, cut the carrots into bite-size pieces, and finely chop the garlic. Peel the pumpkin and cut it into 2 cm chunks, then peel the potatoes and cut into similar-size chunks. Rinse the lentils in a sieve under cold water until the water runs clear.
2. Heat the sunflower oil in a large pot over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, stirring, until the onion is soft and starting to turn golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Add the ground cumin, sweet paprika and dried oregano, and stir for 30 seconds to toast the spices. Tip in the lentils and stir to coat. Pour in the vegetable stock and bring to a gentle boil.
4. Add the pumpkin and potatoes, then reduce to a steady simmer. Cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the vegetables are soft but holding their shape. If the stew thickens too much, add a splash of water from the kettle and keep simmering.
5. Finely chop the fresh coriander and zest the lime, then cut the lime in half. Stir most of the coriander and all the lime zest into the stew, then squeeze in lime juice to taste. Serve hot, topped with the remaining coriander.

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