Pumpkin Lentil Stew
One pot wonder. This vegetarian stew is full of flavour, hearty, warming and filling. It is a great way to cook with lentils because it is truly no-fuss, you put everything together in one pot and forget about it.
2 tablespoons of olive oil
1 Bay Leaf
3 garlic cloves, mined
1 package of pre-chopped soup vegetable mix (onion, carrots, celery) OR you can dice your own, 1/2 cup of each vegetable
2 cups uncooked green lentils (just rinse them, no need to soak)
1 tablespoon chili flakes
1 carton (4 cups) no salt added vegetable broth
2 cups of water
1 1/2 cups diced pumpkin or butternut squash
1 cup cherry tomatoes whole or sliced in half
4 leaves of basil, torn
Extra virgin olive oil or greek yogurt for a topping
In a large soup pot, heat olive oil and add the bay leaf on medium heat
Add minced garlic, onions, celery and carrots. Cook for 5 minutes till the onions and celery look translucent.
Add rinsed lentils to the pot along with chili flakes, water and two cups of broth. Cover and simmer for 30 minutes until the lentils are almost cooked through.
Add the pumpkin, tomatoes and remaining broth to the pot. Cover and simmer for 15 minutes. Check mid-way and add more broth if necessary.
Once the pumpkin is cooked, stir in basil
Ladle into bowls, and serve topped with some greek yogurt, chopped cilantro and drizzled with olive oil.
For more vegetarian meal ideas, be sure to follow me on Instagram for the weekly Monday featuring, going vegetarian was a big missed steak! ;)