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.
