Crispy Lentil & Kumara Pumpkin Stew

Prep Peel and cut kumara and pumpkin into 3cm chunks. Slice 1 onion into thin rings for frying. Dice the second onion for the sauce. Mince garlic. Dice the Roma tomato. Preheat oven to 425F.

Roast Toss kumara and pumpkin with 2 tbsp olive oil, smoked paprika, 0.5 tsp salt, and pepper on a sheet pan in a single layer. Roast 25 minutes turning once, until edges blacken and centers turn caramel-soft.

Boil Bring 300ml water to a boil in a small pot. Add lentils and simmer uncovered 18 minutes until tender but holding shape. Drain and set aside. In a separate pot, cook rice in 120ml salted water covered over lowest heat 15 minutes. In a third small pot, boil macaroni 7 minutes and drain.

Fry Heat 2 tbsp olive oil in a small skillet over medium-high 60 seconds. Add onion rings and fry 6 minutes turning often, until deep mahogany and crisp. Drain on paper towels and salt lightly.

Build 1 In the same skillet with 1 tbsp residual oil, add diced onion and cook 3 minutes until soft. Stir in garlic, diced tomato, tomato paste, cumin, coriander, red pepper flakes, and remaining 0.25 tsp salt 90 seconds until fragrant. Pour in 80ml water and 2 tbsp vinegar and simmer 5 minutes until the sauce thickens.

Plate Whisk remaining 1 tbsp vinegar with 2 minced garlic cloves and 1 tbsp water in a small bowl for dakka. Layer lentils, rice, and macaroni in a wide bowl. Pile roasted kumara and pumpkin on top. Spoon hot tomato sauce across the grains, drizzle dakka over the vegetables, scatter crispy fried onions generously, dust with sumac, and finish with parsley.