Pumpkin and lentil stew

Scorrere verso il basso

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

Pumpkin and lentil stew with smoked paprika and cayenne pepper.
4 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course second course
Cuisine gluten free, lactose free, vegan
Servings 4 person(s)
Calories 421 kcal


  • 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


Instructions: Pumpkin and lentil stew

  • Read instructions below.
  • 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.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 4personsCalories: 421kcal
Keyword healthy dinner idea, hot vegetarian dish, pumpkin, stew recipe, vegan hot dish
Tried this recipe?Let us know how it was!

Taste, adjust with salt, remove the bay leaf and serve immediately.

lot of love. B.

p.s. If you love easy pumpkin recipes check my Best ever baked pumpkin and nutmeg soup (photo below).

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