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Lentil Pumpkin Stew

A hearty, healthy, and cozy fall stew made with lentils, pumpkin, and aromatic spices. Perfect for chilly nights and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: Mediterranean, Vegan
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 1.5 cups diced pumpkin fresh or canned
  • 1 cup red lentils rinsed
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cinnamon optional
  • 4 cups vegetable broth
  • 1 cup water as needed
  • salt and pepper to taste
  • 1 tbsp lemon juice optional
  • 2 tbsp coconut cream or yogurt for garnish
  • fresh parsley or thyme for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery; cook 5 minutes.
  2. Add garlic, cumin, paprika, thyme, and cinnamon; cook until fragrant.
  3. Add diced pumpkin and lentils; stir to coat with spices.
  4. Pour in vegetable broth and simmer for 25–30 minutes until lentils and pumpkin are tender.
  5. Adjust consistency with water as needed; season with salt, pepper, and lemon juice.
  6. Serve hot with a swirl of coconut cream and fresh herbs.

Notes

A nourishing, naturally vegan stew that freezes and reheats beautifully for cozy fall meals.