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Pumpkin Lentil Stew

You can make it without pumpkin, but why would you.

Super simple dish. Absolutely delicious, but most importantly nutritious as it is jam packed with vitamins and minerals (just look at the nutrition label!). Not to mention, the very generous amount of protein and fibre. Superfood in a bowl.


0,5 kg pumpkin, pealed and cubed

1,5 cups brown lentils, ideally soaked over night

1 large onion, finely chopped

1 large tomato, chopped into small chunks

1 medium carrot, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

3 cm piece of ginger, grated

0,5 l vegetable stock

2 bay leaves

2 tsp cumin powder

salt and pepper to taste

1 tbs of olive oil

Red chili flakes or red jalapeño (optional)

1 bunch coriander, chopped to garnish


Chop your veggies. Heat the olive oil in a large pan or Dutch oven. Add your mirepoix (fancy word for your mixed onion-carrots-celery combo) and sauté on a medium heat for 2-3 minutes. Stir in the garlic and the ginger and add the cumin powder and bay leaves. At this point, I usually also season with some salt. If you like your food spicy add in your the chili flakes or jalapeño now.

Next, in goes the chopped tomato. Stir it in well and cook for a minute of two. Now you can add in the lentils and mix it in well. Pour in the stock and let it simmer for 30 mins until the lentils are almost done.

Add in the cubed pumpkin, season and cook for another 20 minutes or until the lentils and the pumpkin are soft.

When ready, turn off the heat and let it sit with the cover on for 10 minutes to let the tastes come together. You can leave it for longer.

Serve with chopped coriander. A lot of it.

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