Description
A warm and hearty stew made with lentils and pumpkin, perfect for fall.
Ingredients
Scale
- 1 cup lentils
- 2 cups pumpkin, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrot, and celery; sauté until softened.
- Stir in the spices and cook for another minute.
- Add lentils, pumpkin, and vegetable broth; bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add other vegetables like spinach or kale.
- This stew can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg