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Lentil Pumpkin Stew

Hearty, healthy, and perfect for fall — this lentil pumpkin stew combines lentils, pumpkin, and aromatic spices for a comforting plant-based meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: Mediterranean, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 stalk celery chopped
  • 2 cups fresh pumpkin peeled and cubed
  • 1 cup dried lentils red or green, rinsed
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cinnamon optional
  • 1 bay leaf
  • salt and pepper to taste
  • 0.5 lemon juiced
  • 2 tbsp parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot. Add onion, garlic, carrots, and celery. Sauté until soft.
  2. Add pumpkin and spices; stir to coat and cook for 3–4 minutes.
  3. Add lentils, vegetable broth, and bay leaf. Bring to a boil, then simmer for 25–30 minutes.
  4. Remove bay leaf, stir in lemon juice, and season to taste.
  5. Serve warm with parsley garnish and crusty bread.

Notes

Use red lentils for a creamy texture or green lentils for a chunkier stew.