For the pumpkin-lentil stew, rinse the lentils and pick through them to remove debris and shrivelled lentils. Cook lentils in three times more water than pulse for 30 minutes, then drain.
Heat oil in a pan, add the garlic, onion and ginger. Mildly salt and stir while sautéing it for 6-7 minutes. Next, add pumpkin dices. Toss it well and roast it for a few more minutes, then pour 50 ml water underneath. Lower the heat, put the lid on the pan and let the pumpkin simmer for 20-25 minutes. Stir it once in a while and make up the water boiling away if needed.
Carefully mix the pumpkin with the lentils, season with oregano and soy sauce. The stew is ready to serve. Whoever wants can also season it with turmeric.
Remove the meat from the goose legs and cut it into 2.5 cm cubes. Put the meat cubes into a frying pan and gently brown them on some heated oil. Scoop it on the pumpkin-lentil stew and serve.
Cooks in 55M
Nutrition per serving: 485 kcal