Miniature Pumpkins Stuffed With Spiced Lentils

Name: Miniature Pumpkins Stuffed With Spiced Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tiny pumpkins; 2 tablespoons olive oil; 1 medium onion, sliced; 1 (8 ounce) can tomato sauce; 1 teaspoon sugar; 2 tablespoons ground cumin; 2 teaspoons sweet paprika; 1 teaspoon cinnamon; 2 cups brown lentils, rinsed and picked over; 3 1/2 cups vegetable broth or 3 1/2 cups reduced-sodium chicken broth; 1 teaspoon salt; 1/4 teaspoon cayenne

Servings: persons

6 tiny pumpkins
2 tablespoons olive oil
1 medium onion, sliced
1 (8 ounce) can tomato sauce
1 teaspoon sugar
2 tablespoons ground cumin
2 teaspoons sweet paprika
1 teaspoon cinnamon
2 cups brown lentils, rinsed and picked over
3 1/2 cups vegetable broth or 3 1/2 cups reduced-sodium chicken broth
1 teaspoon salt
1/4 teaspoon cayenne

1
Preheat oven to 325u00b0F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.
2
While pumpkins are baking, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.
3
Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.
4
In the past, I've also baked a pretty medium-sized pumpkin at 325 (It takes longer, depending on size) and used it as a serving bowl.

580

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 6 tiny pumpkins, 2 tablespoons olive oil, 1 medium onion, sliced, 1 (8 ounce) can tomato sauce, and more.

Yes, Miniature Pumpkins Stuffed With Spiced Lentils 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!