Lentil Stew with Pumpkin
A wholesome Lentil Stew with Pumpkin combining earthy lentils, creamy pumpkin, and aromatic herbs—vegan, flavorful, and perfect for cozy, nourishing meals.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 cups pumpkin peeled and cubed
- 2 carrots sliced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and golden, about 5 minutes.
- Add garlic, carrots, and pumpkin. Stir for 5 minutes until veggies begin to soften and smell amazing.
- Add lentils, diced tomatoes, broth, thyme, cumin, paprika, salt, and pepper. Stir like you mean it.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils and pumpkin are tender.
- Add lemon juice for brightness and garnish with parsley.
- Serve warm with bread or rice and bask in your seasonal goddess energy.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 4.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 49 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 32%
- Vitamin A: 160%
- Vitamin C: 25%
- Magnesium: 21%
Additional Notes / Tips
- Use fresh pumpkin for the best flavor—or canned if convenience calls.
- Add a splash of coconut milk for extra creaminess and richness.
- Stir in chili flakes if you crave a little heat with your comfort.
- Store leftovers up to 4 days—they get even better the next day.
- Serve with crusty bread and a cozy blanket for peak fall energy.