An easy to make, vegan hearty one-pot stew with flavors of sweet fall pumpkin, earthy rich lentils and spices. Bring on fall!
3 cups pumpkin or winter squash in 1-inch cubes, skin on
1-1/2 cups diced onion (1 medium onion)
1 cup diced carrot (2 medium carrots)
3/4 cup diced celery (2 stalks)
2 cloves garlic, minced
1/2 teaspoon fresh grated ginger
few sprigs of thyme
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 cup dry brown or French lentils, rinsed
6 cups water
1 cup packed baby spinach leaves
1 cup full fat coconut milk
Heat a heavy bottomed pot such as a dutch oven on med-high. Add oil, pumpkin, veggies, herbs and spices and sauté for about ten minutes, stirring occasionally, until veggies start to brown.
Add apple cider vinegar, rinsed lentils and water to pot and bring to boil then reduce to a rolling simmer and cook for about 45-60 minutes with the cover cracked until lentils are cooked and stew is thickened. Periodically stir and add more water if needed.
Remove from heat and stir in spinach and coconut milk. Or add coconut milk when serving (as shown in photos).
Serve hot on its own or over rice.
Leftovers will keep refrigerated in an airtight container for 1 week. Reheat to serve.
Brown lentils will cook a bit faster than French (green) lentils, so check stew at 30 minutes.
Recipe by Fare Isle at https://fareisle.com/vegan-pumpkin-lentil-stew-and-international-merlot-month/