Spanish Lentil Stew with Pumpkin | EASY Heart-Warming 🍂 Fall Recipe

pumpkin

💰Cheaper: butternut squash

Butternut squash is often less expensive and has a similar texture.

green lentils

💰Cheaper: brown lentils

Brown lentils are usually cheaper and cook similarly.

vegetable broth

💰Cheaper: water

Using water instead of broth reduces cost while still allowing for a flavorful stew.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and can be used for sautéing.

Peel one small pumpkin and cut it into bite-sized pieces that are half an inch thick.

Finely chop one medium-sized onion and roughly chop four cloves of garlic.

Finely grate two tomatoes to end up with half a cup of tomato sauce.

Measure out one cup of dried lentils and rinse them under cold running water.

Heat a stockpot over medium heat and add about 2 tablespoons of extra virgin olive oil.

After heating the olive oil for about one minute, add in the chopped onion and garlic, mixing them around to coat in the oil, and sauté for 3-4 minutes until lightly sautéed.

Add in 1 teaspoon of sweet smoked Spanish paprika, 1 teaspoon of ground cumin, 2 tablespoons of dried oregano, and 1 tablespoon of Sherry vinegar, mixing until well combined.

Add in the finely grated tomato and simmer the tomato sauce for about 3 minutes until slightly thickened.

Add in the pieces of pumpkin and the rinsed lentils, mixing everything together.

Pour in 5 cups of vegetable broth and bring to a boil over high heat.

Once boiling, cover the stockpot with a lid, lower the heat to low medium, and simmer for 25-30 minutes until the lentils and pumpkin are fully cooked.

Remove the lid and season with sea salt and freshly cracked black pepper, mixing to distribute evenly.

Serve the lentil stew in a shallow bowl and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary