Roasted Pumpkin and Lentil Stew
This hearty stew combines creamy roasted pumpkin with tender lentils, simmered with warm spices until thick and flavorful. The final dish has a comforting, velvety texture with a rich, earthy aroma that embodies seasonal fall flavors.
Equipment
- Oven
- Heavy-bottomed pot or Dutch oven
Ingredients
- 1 medium pumpkin peeled, seeded, and cubed
- 1 cup green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin ground
- 1 teaspoon cinnamon ground
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup coconut milk optional for thickening and creaminess
- to taste salt and pepper
- 1 tablespoon maple syrup optional, for balance
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, toss with a little olive oil, and roast for about 20-25 minutes until tender and slightly caramelized around the edges. This enhances the sweetness and softens the pumpkin for a velvety stew.
- While the pumpkin roasts, rinse the lentils under cold water until the water runs clear. Set aside.
- Heat a heavy-bottomed pot over medium heat. Add the olive oil and diced onion, cooking until the onion is translucent and fragrant, about 5 minutes. This builds a savory base for the stew.
- Add the minced garlic, cumin, and cinnamon to the pot. Stir constantly for about 30 seconds until the spices release their aroma and become toasted, creating a warm, inviting smell.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the rinsed lentils, stirring to combine. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but hold their shape.
- Once the pumpkin is roasted and cool enough to handle, add it to the pot. Use a spoon or potato masher to gently mash some of the pumpkin into the stew, creating a silky, hearty texture.
- Stir in the coconut milk for added creaminess and flavor. Season the stew with salt and pepper to taste, then let everything simmer uncovered for another 5 minutes to meld the flavors.
- If desired, stir in a splash of maple syrup to balance the earthy spices with a touch of sweetness. Taste and adjust the seasoning as needed.
- Serve the stew hot, garnished with fresh herbs if you like, and enjoy the comforting, velvety mixture of pumpkin and lentils with a fragrant spice aroma.
Notes
For a creamier texture, blend a portion of the stew before serving. This dish pairs wonderfully with crusty bread and a sprinkle of fresh herbs like parsley or cilantro.