Lentils and Pumpkin Stew
Cook lentils in a pot with 700 ml (approximately 24 ounces) for 30-40 minutes until soft. Peel and dice pumpkin. Rinse leek, trim and cut into rings. Peel onions and dice. Cut dried tomatoes into small pieces.
Heat olive oil in a large saucepan and saute onions until golden brown. Add pumpkin and tomatoes and season with thyme, saffron, cayenne pepper and salt. Add remaining vegetables, cover and cook for 5 minutes. Add leek and simmer for another 20 minutes.
Add lentils with cooking water to the pumpkin stew, simmer for another 10 minutes over medium heat and season to taste. Serve in deep plates.