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

Pumpkin and lentil stew with smoked paprika and cayenne pepper.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
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


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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