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.
- Prep Time: 15 minutes
- Cook Time: 1 hours