Roasted Pumpkin and Lentil Stew
This stew combines tender roasted pumpkin with hearty lentils infused with smoky spices, creating a thick, comforting dish with a rich, seasonally spiced flavor profile. The ingredients develop deep flavors through roasting and simmering, resulting in a textured, velvety final consistency with visible chunks of pumpkin and well-cooked lentils.
Equipment
- Baking sheet
- Large pot or Dutch oven
Ingredients
- 1 pound pumpkin chunks preferably peeled and cut into bite-sized pieces
- 1 cup dried lentils rinsed and drained
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon ground
- 2 tablespoons olive oil divided, for roasting and sautéing
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with 1 tablespoon of olive oil, cumin, smoked paprika, cinnamon, salt, and pepper until evenly coated. Spread the seasoned pumpkin on a baking sheet in a single layer.
- Roast the pumpkin in the oven for about 25-30 minutes, until the edges are caramelized and the pumpkin is tender when pierced with a fork. This deepens the flavor and adds a smoky sweetness.
- While the pumpkin roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent, and you start to smell the faint aroma of caramelizing onion.
- Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant and slightly golden.
- Add the rinsed lentils to the pot, stir to combine with the onion and garlic, and cook for 2 minutes to toast the lentils slightly.
- Pour in the vegetable broth, then season with additional salt and pepper as needed. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for about 25 minutes, or until the lentils are tender but still hold their shape.
- Once the roasted pumpkin is ready, add the chunks directly into the simmering lentil stew. Stir gently to incorporate, and cook uncovered for another 5-10 minutes until the flavors meld and the stew thickens slightly.
- Taste the stew and adjust seasoning with more salt and pepper if desired. If you prefer a creamier texture, mash some of the lentils and pumpkin with the back of a spoon.
- Serve the warm stew in bowls, garnished with extra herbs or a drizzle of olive oil if you like. Enjoy the rich, smoky flavors and the hearty texture of this seasonal dish.
Notes
For an extra smoky flavor, consider adding a pinch of chipotle powder or smoked salt. You can also top each serving with fresh herbs like thyme or rosemary for added aroma.