As the days grow shorter and the air becomes crisp, there’s something deeply comforting about a hearty stew simmering away on the stove. This lentil and pumpkin stew brings together earthy spices and seasonal vegetables, creating a bowl of warmth perfect for chilly evenings.
Ingredients
- 2 shallots
- 2 cloves of garlic
- 3 tbsp olive oil
- 1 tsp turmeric
- 1 litre vegetable stock
- ½ Butternut squash
- 2 potatoes
- 2 carrots
- 400 g brown lentils, tin
- 400 g chopped tomatoes, tin
- 1 tsp paprika powder
- ½ tsp cumin
- ½ tsp coriander
- Salt, to taste
- Pepper, to taste
- 1 bay leaf
- 200g spinach
- ½ bunch parsley
- 250 g sour cream
Instructions
- Peel and finely dice the shallots and garlic cloves. Heat the olive oil in a saucepan and sauté the cubes until translucent. After three minutes, add the turmeric and sauté briefly. Deglaze with the vegetable stock.
- Peel the pumpkin, potatoes and carrots and cut into small pieces. Add the vegetables to the pan with the drained lentils and tomatoes. Flavour with the spices and simmer for 45 minutes. The cooking time may vary depending on the size of the vegetable pieces.
- Wash and dry the spinach and parsley. Finely chop the parsley and add to the stew with the spinach and simmer for a further five minutes. Depending on the desired consistency, you can add a little vegetable stock.
- Serve the lentil and pumpkin stew with sour cream.
Notes
Shelf life: The stew will keep fresh for three to four days in an airtight container in the fridge and can be frozen in portions for up to three months.
Meal prep tip: The stew can be prepared at the same time as red cabbage and apple soup, as both have a longer cooking time.
