Pumpkin is one of the most comforting vegetables, and combined with aromatic spices makes this dish heartwarming and totally delicious! This Lentil and Pumpkin Stew is a perfect plant-based weeknight dinner to satisfy the family and spark some joy!
🍽 Serves 2 🕘 1 hour Difficulty: Beginner
Ingredients:
1 Tbsp extra-virgin olive oil
1 medium onion
4 garlic cloves
2 Tbsp of grated ginger
½ Tbsp of turmeric
½ Tbsp of cumin
½ Tbsp of sweet paprika
½ tsp of cinnamon
½ tsp of coriander powder
3 cups of chopped pumpkin
2 medium carrots
1 ½ cups of brown lentils
1 can of diced tomatoes
3 ½ cups of vegetable stock
½ lemon, juiced
1 tsp of salt
1 tsp of pepper
Chopped fresh parsley to serve.
Instructions:
Prepare the ingredients. Chop the pumpkin, carrots, onion and dice the garlic.
In a large pot heat extra-virgin olive oil to medium. Add onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and soft.
Add all the spices and mix well. Sauté for 2-3 more minutes.
Incorporate pumpkin, and carrots.
Add brown lentils, diced tomatoes, vegetable stock, lemon juice, salt and pepper. Mix well and bring to a boil.
Place the lid on and simmer on medium heat for 40-45 minutes or until the lentils are tender, stir occasionally.
Remove from the heat and let it cool for 5 minutes.
Serve topped with fresh parsley and accompanied by sourdough bread with vegan butter.
Enjoy!
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