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.

Course second course

Cuisine gluten free, lactose free, vegan

Keyword healthy dinner idea, hot vegetarian dish, pumpkin, stew recipe, vegan hot dish

Prep Time 5

Cook Time 30

Total Time 35

Servings person(s)

Calories 421kcal

Ingredients

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

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.