Recipes › Giant Pumpkin (Squash) › Giant Pumpkin and Lentil Stew
Giant Pumpkin and Lentil Stew
A hearty, filling stew that puts giant pumpkin's abundant flesh to excellent use alongside protein-rich red lentils and North African spices. This stew is warming, deeply satisfying, and a brilliant way to process large quantities of harvest. It tastes even better the next day.
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Ingredients
- 2½ lbs giant pumpkin, peeled, seeded, cut into 1.5-inch cubes
- 1 cup red lentils, rinsed
- 14 oz diced tomatoes, canned
- 4 cups vegetable broth
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1½ tsp ras el hanoutUse 1 tsp cumin + 1/2 tsp cinnamon as substitute
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1½ tsp salt
- 2 tbsp lemon juice, freshly squeezed
- ¼ cup fresh parsley, for garnish (optional)
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes. Add garlic, ras el hanout, and cumin. Cook 1 minute until fragrant.About 6 min
- Add pumpkin cubes and stir to coat in spices. Cook for 3 minutes.About 3 min
- Add lentils, diced tomatoes, vegetable broth, and salt. Bring to a boil.About 5 min
- Reduce heat to medium-low and simmer uncovered for 25 minutes until lentils are completely dissolved and pumpkin is tender. Stir occasionally.About 25 min
- Stir in lemon juice. Adjust seasoning and ladle into bowls, garnished with fresh parsley. Serve with flatbread.About 2 min
Tips
- Red lentils dissolve into the broth — this is intentional and thickens the stew naturally
- Giant pumpkin has milder flavor, so season generously
- The stew thickens considerably as it cools — add broth to reheat
Ring the changes
- Add a can of chickpeas for extra texture and protein
- Stir in a handful of spinach in the last 2 minutes of cooking
Keeping it
Refrigerate for up to 5 days. Freezes very well for up to 4 months.
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