What’s better than a stew to warm up your cold nights? This weather calls for lentils, and if you’re not a fan, I think I might just be able to change your mind. It’s super easy and delicious, also vegetarian and vegan friendly. I hope you get to try it and enjoy this recipe.
Ingredients
- 4 cups white or orange pumpkin cubed (substitute with parsnip)
- Paprika, salt and pepper (sprinkle to coat)
- 1/4 cup avocado oil ( for roasting )
- 1 1/4 green lentils cleaned and washed
- 4 cups water
- 1 medium onion chopped fine
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 2 cups water
- 3 tbs minced garlic +1 cup chopped cilantro + 1/4 cup olive oil
Instructions
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- In a bowl add the cubed pumpkin sprinkle enough spices and drizzle with the oil. Mix well making sure to get every piece, arrange on the baking sheet making sure not to over crowd and bake for 40 minutes until firm but tender.
- Look through the lentil making sure there’s no.
- Stones rinse well and set aside.
- In a 6 quart pot sauté the onions with the 1/4 cup olive oil until tender, add the green lentils and the rest of the spices and cook for 2 minutes on low heat, add the water let come to a boil cover and turn down the heat.
- Cook for 20 minutes or until the lentils become tender. Uncover add the pumpkin, (you can use 2/3 of the pumpkin and munch on the rest). Add another 2 cups of water to the stew cover and cook low heat for another 20 minutes.
- Fry the garlic+cilantro+olive oil until wilted and fragrant add half to the stew and save the rest for garnish.
- Serve warm with a squeeze of lemon juice enjoy.
Notes
- When heating the second day add a little bit of water as the stew will thicken.