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