Nutritious Bowl

: Pumpkin with Millet and Black Lentils

Let us start by heating some oil in a medium-sized pot. Once the oil is hot, add in the chopped onion, celery, and carrots. Cook everything together, stirring occasionally, for about 5 to 7 minutes until the onion turns soft and translucent. Now, add in the minced garlic and millet. Toast the millet for about 2 minutes until it develops a nutty aroma. This will add a delicious depth of flavor to our dish.

Next let us add in our black lentils and diced pumpkin, and give everything a good mix. Now, it is time to season with some salt and pour in our broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer away for about 20 to 25 minutes. Once done, remove the pot from the heat and let it steam for a few minutes.

Let us move on to preparing our gravy. In a small saucepan over medium heat, add the flour and cashew paste. Stir them frequently and cook until they start to smell toasty and the flour turns a light golden color. Once ready, remove the pan from the heat and whisk in the vegetable broth, tamari, olive oil, thyme, and garlic powder. Return the mixture to low heat and continue whisking constantly until the gravy thickens and becomes bubbly. Finally, season the gravy to taste with some freshly ground black pepper, and then it is ready to be spooned over our lentil mixture. And there you have it - a delicious and flavorful gravy to complement our dish.