Lentil Stew With Pumpkin or Sweet Potatoes Recipe

Name: Lentil Stew With Pumpkin or Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (1 heaped cup) lentils, rinsed and picked over; 6 cups water, vegetable stock or chicken stock; 1 medium onion, cut in half; 2 garlic cloves, peeled and crushed; 1 bay leaf; Pinch of saffron; 1/2 teaspoon turmeric; 20 sprigs cilantro, tied into a bunch; Salt; 1 teaspoon ground ginger; 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice; 1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice; 3 tablespoons tomato paste; Freshly ground pepper; 2 to 3 tablespoons chopped flat-leaf parsley

Servings: persons

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

1
Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven.
2
Bring to a boil.
3
Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro.
4
Reduce the heat, add salt to taste, cover and simmer 30 minutes.
5
Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley.
6
Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
7
Discard the cilantro bundle, taste and adjust seasonings.
8
Just before serving, stir in the parsley.

836

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound (1 heaped cup) lentils, rinsed and picked over, 6 cups water, vegetable stock or chicken stock, 1 medium onion, cut in half, 2 garlic cloves, peeled and crushed, and more.

Yes, Lentil Stew With Pumpkin or Sweet Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Stew With Pumpkin or Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions