Name: Hearty Lentil Pumpkin Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons extra virgin olive oil; 2 carrots, chopped; 1 onion, chopped; 1 rib celery, chopped; 3 cloves garlic, grated; 2 tablespoons tomato paste; 1 teaspoon dried oregano; ½ teaspoon dried rosemary; 1 cup dried lentils (green or brown); 12 oz pumpkin or winter squash (peeled and diced); 6 oz mushrooms (any variety, sliced); 5 cups vegetable or chicken broth; ¾ teaspoon salt + black pepper, to taste; 1 tablespoon balsamic vinegar or soy sauce (optional, for brightness)

Description

This hearty and comforting lentil pumpkin stew is perfect for cozy dinners.

Ingredients

Scale

2 tablespoons extra virgin olive oil
2 carrots, chopped
1 onion, chopped
1 rib celery, chopped
3 cloves garlic, grated
2 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon dried rosemary
1 cup dried lentils (green or brown)
12 oz pumpkin or winter squash (peeled and diced)
6 oz mushrooms (any variety, sliced)
5 cups vegetable or chicken broth
¾ teaspoon salt + black pepper, to taste
1 tablespoon balsamic vinegar or soy sauce (optional, for brightness)

Instructions

Start by getting your vegetables ready. Peel, seed, and dice your pumpkin or, if you’re pressed for time, opt for pre-cut squash. Clean and slice your mushrooms into bite-sized pieces, ensuring they are ready to absorb all the delicious flavors from the stew. Chop the carrots, onion, and celery finely, as this will help them cook evenly and meld beautifully into the stew.
In a large pot over medium heat, warm the extra virgin olive oil. Once hot, add in your chopped onion, celery, and carrots. Sauté them for about 4 minutes until they become soft and fragrant. The key to a delicious stew lies in building a strong flavor base, so stir in the garlic along with the tomato paste, oregano, and rosemary. Let this cook for about a minute until the aromatic scents begin to fill your kitchen.
Rinse your lentils under cold water to remove any debris. Add these rinsed lentils into the pot along with the diced pumpkin and sliced mushrooms. Pour in the vegetable or chicken broth and season everything generously with salt and black pepper. Stir well to combine, bringing the stew to a gentle simmer. Allow it to cook for about 25-35 minutes, checking occasionally until the lentils are tender and the stew has thickened to your desired consistency.
Once your stew is just about done, you might want to add a splash of balsamic vinegar or soy sauce to brighten up the flavors. Taste and adjust the seasonings as needed to suit your palate. When it’s time to serve, dish out the stew warm, and consider adding a handful of fresh spinach or kale right at the end for a pop of color and added nutrients.

Notes

You can substitute canned lentils, but adjust broth quantity as needed. This stew freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner

Nutrition

Calories: 300 kcal
Sodium: 500 mg
Protein: 15 g