Pumpkin-Kale stew with lentils

I noticed that I tend to make a lot of dishes with meat. Considering the name of my blog it is a bit contradicting. So I needed to do something about it. I grew up with the idea that no dinner is complete unless you have some kind of meat in it. And I more and more come to realize that this is absolutely not true. I always loved vegetables and there are so many delicious ways to combine them without adding meat. This stew is one surprising dish. The addition of lentils made it very nutritious and the flavors are wonderful. The ideal meal on a cold winter night.
Since the dish was a succes I decided to submit it to the foodblog event My Legume Love Affair. This months host is Simona and the event was started already three years ago by Susan. I found out about the event by coincidence because one of the blogs I follow participated. It was great fun to make this dish and I am definitely going to participate more often!

Ingredients(4 persons):

1 pumpkin of about 1 kilo, peeled and cut into cubes (2x2cm)
250 g kale
1 can of lentils, drained
1 lemon, skin grated and juice squeezed
1 large onion, coarsly chopped
2 cloves of garlic, sliced
1 can tomatoes
pinch of clove powder
1/4 tsp cinnamon
salt
pepper
olive oil

Heat some olive oil in a pan. Add the onion, garlic, pumpkin and kale. Bake for about 7 minutes the vegetables have softened.
Add the lemon zest, juice, tomatoes, clove powder, cinnamon, salt and pepper. Fill the empty can of tomatoes with hot water and add to the stew. Bring to the boil and stew for 30 minutes.
Add the lentils in the last 7 minutes.
Serve with flatbread.