Lentil Crumble with Pumpkin Puree
[Vegan]

For the Pumpkin Puree:

1. Wash and brush the pumpkin, remove seeds and filaments and cut into medium-sized regular chunks.
2. Cook in water with a pinch of salt and a little pepper.
3. Drain and mash with a fork to obtain a more rustic purée, or shake it if you prefer a smoother purée.
4. Heat the sesame oil with the sprig of thyme, grated nutmeg and paprika, add the pumpkin and salt to taste.
5. Sprinkle lemon juice over the heat and keep the puree warm.

For the Lentil Crumble:

1. Rinse the lentils well under running water and then soak them in fresh water for a couple of hours with the kombu seaweed, then drain and cook in plenty of water with a new piece of seaweed.
2. Almost at the end of cooking add 1 pinch of salt. Drain and fry in 1 tablespoon of extra virgin olive oil with celery carrot onion and leek cut into small cubes.
3. Leave on the fire to season for a few minutes, often stirring the preparation.
4. Rinse the millet well in a thick sieve and cook in a volume of water equal to two and a half times its weight starting from the cold water and keeping the medium heat. Once you have reached a boil, lower the heat to the minimum, cover with cover and turn off the flame when the water has completely absorbed.
5. Grind the millet with a fork and let it rest.
6. Add the millet to the lentils and 2 or 3 tablespoons of cornmeal. Prepare a baking pan brushing it with 1 tablespoon of extra virgin olive oil and sprinkle it with other cornmeal. Fill it with the mixture of millet and lentils, leveling the surface and brushing it with another spoonful of olive oil. Sprinkle with corn flour and bake in an oven already hot at 375ºF degrees until a nice crust has formed on the surface.
7. Remove from the oven and "break" with a fork, creating coarse crumbs (like crumble) and season with tamari soy sauce to taste.
8. Serve the crumble positioning it over the hot pumpkin cream, add a little minced parsley and paprika.