Description
A hearty and comforting one-pot pumpkin lentil stew made with seasonal fall ingredients. Naturally vegan, high in fiber and protein, and perfect for cozy weeknight dinners or meal prep.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup red lentils, rinsed
1 1/2 cups pumpkin puree (or roasted pumpkin cubes)
1 carrot, chopped
1 celery stalk, chopped
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
Salt and pepper, to taste
1 handful kale or spinach (optional)
Juice of 1/2 lemon (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add carrots and celery, cook for 3-4 minutes until slightly tender.
3. Stir in lentils, pumpkin, broth, cumin, paprika, cinnamon, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are soft.
5. Stir in kale or spinach if using, and cook for 2–3 more minutes until wilted.
6. Add lemon juice for brightness, adjust seasoning, and serve warm.
Notes
You can swap pumpkin for butternut squash.
Store leftovers in the fridge for up to 4 days or freeze for later.
Serve with whole grain toast or brown rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Healthy Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg