Lentil Stew with Pumpkin Recipe
This lentil stew with pumpkin screams autumn comfort, minus the overpriced lattes and endless pumpkin spice nonsense clogging Instagram feeds.
Pumpkin adds creamy sweetness, lentils bring hearty protein, and together they deliver a bowl of cozy happiness without sabotaging your jeans.
It’s rich, nourishing, and ridiculously easy, which makes it the perfect dinner after work when life feels unfairly exhausting.
Every spoonful tastes like fall wrapped in a hug—warm spices, velvety texture, and all the plant-based goodness you secretly crave.
Lentil Stew with Pumpkin Recipe
A hearty vegan lentil stew enriched with pumpkin, aromatic spices, and vegetables for a nourishing, cozy, plant-powered meal.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 diced
- Celery – 2 stalks diced
- Green lentils – 1 cup rinsed
- Pumpkin – 2 cups cubed
- Vegetable broth – 5 cups
- Tomatoes – 1 ½ cups chopped
- Cumin – 1 tsp
- Coriander – ½ tsp
- Paprika – ½ tsp
- Bay leaf – 1
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a pot.
- Sauté onion, garlic, carrots, and celery for 7 minutes.
- Add pumpkin cubes, cumin, coriander, paprika, salt, and pepper.
- Stir in lentils, tomatoes, and broth. Bring to boil.
- Lower heat and simmer 35–40 minutes until lentils soften.
- Remove bay leaf.
- Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 48 g
- Fiber: 14 g
- Protein: 13 g
Vitamins & Minerals (per serving)
- Vitamin A: 102%
- Vitamin C: 29%
- Iron: 28%
- Folate: 35%
- Magnesium: 27%
Additional Notes
- Roast the pumpkin cubes before adding for deeper flavor.
- Sprinkle chili flakes if you need a spicy edge.
- Serve with warm flatbread or brown rice.
