Pumpkin & Lentil Soup
Cozy Up with Pumpkin & Red Lentil Stew: A Mediterranean Delight
As the days get shorter and the air crisper, there’s nothing quite like a warm, comforting stew to nourish the body and soul. Today, we’re sharing a vibrant and flavorful recipe for Pumpkin & Red Lentil Stew, a delightful fusion of Mediterranean flavors and autumnal goodness. This stew is not only incredibly delicious but also packed with nutrients, making it a perfect meal for a chilly evening.
This recipe beautifully balances the sweetness of pumpkin with the earthy heartiness of red lentils. The aromatic spices – cumin, coriander, ginger, and a touch of cayenne – create a warming and complex flavor profile that will tantalize your taste buds. It’s a surprisingly easy dish to make, perfect for a weeknight dinner or a cozy weekend lunch.
What makes this stew special?
- Mediterranean Inspired: We’ve used high-quality Colline Salernitane EVOO to bring a touch of the Mediterranean to your kitchen.
- Nutrient-Rich: Red lentils are a fantastic source of protein and fiber, while pumpkin is loaded with vitamins and antioxidants.
- Versatile Texture: Whether you prefer a smooth and creamy soup or a more rustic, textured stew, this recipe allows you to customize it to your liking.
- Easy to Make: With a prep time of just 10 minutes and a cook time of 30 minutes, this stew comes together quickly and easily.
Serving Suggestions:
Serve this Pumpkin & Red Lentil Stew with a slice of warm, crusty bread for dipping. A sprinkle of chopped parsley and a few crushed hazelnuts (optional) add a beautiful finishing touch. A side salad with a light vinaigrette complements the stew perfectly.
Frequently Asked Questions:
Q: Can I use a different type of lentil?
A: While red lentils are preferred for their quick cooking time and creamy texture, you can substitute brown or green lentils. However, you may need to adjust the cooking time accordingly.
Q: Can I make this stew vegan?
A: Absolutely! Simply ensure your chicken stock is replaced with vegetable stock.
Q: Can I freeze this stew?
A: Yes, this stew freezes beautifully. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What if I don’t have all the spices?
A: Feel free to adjust the spices to your liking. If you’re missing one or two, you can omit them or substitute with similar flavors. A little smoked paprika can add a nice depth of flavor.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other vegetables like carrots, celery, or spinach to boost the nutritional value and flavor.
We hope you enjoy this comforting and flavorful Pumpkin & Red Lentil Stew! Let us know in the comments what you think!
Pumpkin & Red Lentil Stew
Ingredients
- 3 c. pumpkin puree, canned
- 2 Tbs. Colline Salernitane EVOO
- 1 c. red lentils
- 1 medium onion, diced
- 3 cloves garlic, minced
- to taste Sel Gris Sea Salt and pepper
- 1 tsp. cumin
- 1 tsp. ground coriander
- 1 tsp. ground ginger
- 1/4 tsp. cayenne pepper
- pinch cinnamon
- 32 FL oz. chicken stock
- to garnish chopped parsley
- optional Hazelnuts for garnish
Instructions
- In a large Dutch oven or saucepan turn on medium heat. Drizzle in olive oil and add onions. Cook for approx. 1-2 minutes then add garlic.
- Mix in Lentils and stir.
- Add puree, spices and stir again.
- Lastly, mix in stock and let cook for approx. 30 minutes or so on medium to low heat.
- Option—blend to create a smooth soup or leave the texture. If desired, can make half smooth and half textured.
- Serve with warm, crusty bread and enjoy.
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