תבשיל קינואה עדשים שחורות ודלעת 

תבשיל קינואה עדשים שחורות ודלעת
המתכון המלא בעברית כאן: bit.ly/2YCbDV0
Black lentil quinoa stew and pumpkin
Ingredients
1 cup of red quinoa
1 cup white quinoa
1 cup of black lentils
500 g pumpkin (after peeling remains about 250 g and if left over it is fine)
2 large or 3 medium onions
1 1/2 teaspoons salt
1 teaspoon overflowing with sweet paprika
Half a teaspoon of black pepper
Half a teaspoon of turmeric
Teaspoon cumin
3 tablespoons oil
2 generous handfuls of coriander
Instructions
Cross the onions, cut into strips and set aside. Peel the pumpkin peel, cut into small cubes and set aside. In a wide saucepan over medium flame, heat 3 tablespoons of oil. When the oil is really hot add the onions and fry for about 20 minutes on a medium flame. Stir occasionally. When you see that the onions are caramelized, add the pumpkin cubes and fry for 5 minutes.
After 5 minutes, add a teaspoon of sweet paprika, half a teaspoon of black pepper, half a teaspoon of turmeric, a teaspoon of cumin, and a teaspoon of half salt and mix well. Fry the vegetables with the spices for 2 minutes, add 1 cup white quinoa, 1 cup red quinoa, 1 cup black lentils and mix well. Add 4 1/2 cups of boiling water, stir, cover, lower flame and cook for 30 minutes / until the liquid has evaporated. After extinguishing a flame, add a generous handful of chopped coriander and stir. In serving, garnish with chopped coriander.