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.
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.