Vegan Pumpkin Lentil Stew
An easy to make, vegan hearty one-pot stew with flavors of sweet fall pumpkin, earthy rich lentils and spices. Bring on fall!
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- Brown lentils will cook a bit faster than French (green) lentils, so check stew at 30 minutes.