Vegan Pumpkin and Lentil Stew
This vegan stew combines earthy lentils and silky pumpkin cooked together in a single pot, seasoned with cinnamon and aromatic spices. The result is a hearty, velvety dish with tender vegetables and lentils, topped with a warm, fragrant broth that thickens as it simmers.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
Ingredients
- 1 cup dried lentils rinsed
- 2 cups pumpkin puree fresh or canned
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
- to taste salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté for 5-7 minutes, until translucent and fragrant.
- Add the minced garlic, ground cinnamon, and cumin to the pot. Stir constantly for about 1 minute until the spices release their aroma and the garlic becomes fragrant.
- Pour in the vegetable broth and bring it to a gentle simmer, scraping any bits off the bottom of the pot to deglaze.
- Add the rinsed lentils to the simmering broth, stirring to combine. Cover the pot partially and cook for about 20 minutes, until lentils are tender and the stew begins to thicken.
- If the stew looks too thick during cooking, add a splash more broth or water to maintain your desired consistency.
- Stir in the pumpkin puree and cook for another 10 minutes, allowing the flavors to meld and the stew to develop a velvety, thick texture.
- Taste the stew and season with salt and pepper as needed. Adjust the seasoning to balance the spices and sweet pumpkin flavor.
- Serve the stew hot, garnished with fresh herbs or a drizzle of olive oil if desired.
