Lentil stew with pumpkin
Filling, fragrant, and comforting – this recipe is like a hug. And with lentils, pumpkin, and spinach, it's also incredibly nutritious. You can adjust the consistency by adding more broth or liquid, making it either a curry to be eaten with rice or a stew best served with bread.
Ingredients · Servings 4
- 1 Hokkaido pumpkin
- 300 g Beluga linses
- 250 g Baby spinach
- 2 onions
- 20 g ginger
- 2 toes of garlic
- 2 tbsp Coconut oil
- 2 tbsp yellow Thai curry paste
- 500 ml vegetable broth
- 500 ml coconut milk
- 400g whole peeled canned tomatoes
- 1 lime
- Salt
- Pfeffer
Method · 30 min
- Halve the Hokkaido pumpkin, remove the seeds, and cut into cubes. Peel the onion, ginger, and garlic, and also cut into small cubes.
- Heat coconut oil in a pot. Add the pumpkin cubes and sauté for 5 minutes. Now add the onions, garlic, and ginger and sauté for another 2 minutes. Then add the curry paste and beluga lentils and sauté for a further 2-3 minutes.
- Now pour in the vegetable broth, coconut milk, and canned tomatoes. Cover and simmer for 20 minutes, or until the lentils are tender, stirring occasionally.
- Add the spinach just before the end of cooking and gently stir it into the curry. Add more water if needed. Season with salt, pepper, and the juice of one lime. Enjoy!
