Pumpkin and lentil stew

This lentil* and pumpkin stew is rich, tasty and very fragrant thanks to the addition of smoked paprika and bay leaf. It goes perfectly with garlic and olive oil bruschetta.

Pumpkin and lentil stew
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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: second course

Cuisine: vegan, gluten free, lactose free

Author: B S

Servings:  for about 4 person(s)

Pumpkin and lentil stew

Pumpkin and lentil stew with smoked paprika and cayenne pepper.


  • 2 tbsp olive oil
  • 2 celery stalks
  • 1 small onion
  • 2 garlic cloves
  • 1 cup lentils (I used lentils made by Bettini)
  • 2 bay leaves
  • 2 tsp (or less) smoked paprika
  • 1 tsp sweet paprika
  • 0.25 tsp cayenne pepper or chili powder
  • 300 ml tomato sauce
  • 450 ml (or less) vegetable broth
  • 260 g Hokkaido pumpkin (skin off)
  • salt to taste
  • Read instructions below.

Instructions: Pumpkin and lentil stew

For this recipe I used lentils “Monti Sibillini” from Bettini. During cooking these lentils have maintained their shape and they are rich in flavor.

Heat olive oil in a saucepan. Add chopped onion, celery and garlic and cook over medium heat until they become tender and slightly translucent (3 – 5 min).

Add previously rinsed lentils, bay leaf, two types of paprika, a pinch of salt and cayenne pepper.

Stir, add vegetable broth and tomato sauce. Bring to a boil and add previously peeled pumpkin that has been cut into cubes.

Cook over medium heat for 25 – 30 min, adding more broth if necessary, until the lentils and pumpkin are completely cooked. Taste, adjust with salt, remove the bay leaf and serve immediately.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterestRecipe notes

*This recipe was born thanks to the collaboration with Bettini – a company that produces cereals, legumes and high quality organic products.

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