1. Prepare all ingredients by trimming the green beans, dicing the pumpkin, and cutting the tofu into cubes.
2. Rinse the lentils under cold water and set aside.
3. Heat the olive oil in a non-stick pan over medium heat, then add minced garlic and smoked paprika, stirring quickly to release their aromas.
4. Add the tofu cubes and sauté until they are lightly golden on all sides.
5. Incorporate the diced pumpkin and cook for about 5 minutes until it starts to soften.
6. Add the green beans and lentils, stirring gently for another 5 minutes to blend the flavors; season with salt and pepper to taste if desired.
7. Plate the dish warm and enjoy this balanced, adult-friendly lunch.

Summary:

This hearty medley combines green beans, lentils, pumpkin, and tofu with a hint of garlic and smoked paprika for a sophisticated yet nourishing lunch.

Storing Options:

Store any leftovers in an airtight container in the refrigerator for up to 48 hours; reheat gently to preserve texture.

Potential Allergies:

Contains soy (tofu) and garlic; caution for those with legume sensitivities.

Side Effects:

Enjoy as part of a balanced diet; excessive consumption may lead to digestive discomfort due to the high fiber content.