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| Pumpkin Lentil Stew |
Are you stuffed? I am... time to eat something lighter and healthier after that big meal yesterday. Pumpkin is still very much in season and well priced, so grab a few small ones. They keep for quite a while. When I need to get myself back into balance I aways return to lentils...low in calories, high in fiber, iron, and protein, and pumpkins are chock full of vitamin A and C which you need to ward off getting a cold during this holiday season. So relax today, enjoy friends and family...shopping can wait.
Pumpkin Lentil Stew
By Diane BalchPreparation time: 1 hour Serves: 4 - 6
Ingredients:
1 small pumpkin roasted
1 leek chopped
3 tablespoons of olive oil
1 tablespoon of curry powder
4 cups of chicken broth or vegetable broth
1 cup of dried brown lentils
Directions:
1) Preheat oven to 450 degrees
2) Cut pumpkin into quarters. Remove stringy insides and seeds. (save the seeds and roast them oil and salt). Baste the inside of the pumpkin with olive oil and sprinkle it with salt. Put it in a baking dish and roast the pumpkin for about 30 minutes or until it starts to brown and is soft when poked with a fork.
3) While the pumpkin is roasting, in a large sauce pan heat 2 tablespoons of oil and sauté the leeks until they wilt.
4) Add the lentils, broth, curry powder, salt and pepper to the leeks and bring this to a boil. Lower and simmer on medium-low covered for about 45 minutes or until the lentils become soft.
5) When the pumpkin is done, and cool to the touch, scope out chunks and add them to the cooked lentils. Great served with crusty bread or over polenta.
American recipes, pumpkin, lentils,vegetarian recipe, gluten free recipe, pumpkin stew
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| Hosted by Home Maid Simple and Simple Living and Eating |
Foodie Friday Features:
From: Kathe with an E
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| Chicken and Dumplings |
To me this dish is the ultimate American comfort food. Hearty and delicious for chilly winter evenings.
From: The Rehomesteaders
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| Beef Pumpkin Stew |
What can say I say? We are on the same wavelength. Love this beef version of a pumpkin stew.
From: Manila Spoon
It is close enough to winter to start making citrus cakes. This one is moist and fragrant.
From: Manila Spoon
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| Portuguese Style Orange Cake |
I hope you had a wonderful Thanksgiving. I am definitely ready to eat lighter...
ReplyDeleteThanks for hosting and have a lovely weekend.
Sam
You too Sam... it was wonderful.. but I swear I woke up full.
DeleteThank you for hosting, Diane. Have a wonderful weekend!
ReplyDeleteYou too Jamie happy thanksgiving.
DeleteI like the delicious spices you have used in your wholesome and comforting Pumpkin Lentil Stew. This week I have shared an Apple Cinnamon Yogurt Cake. I hope you and your family had a very Happy Thanksgiving. Thank you for hosting.
ReplyDeleteThank you so much April... your cake sounds delicious, but I may have to wait a week to try it.
DeleteHope you had a wonderful Thanksgiving :-)
ReplyDeleteThank you for hosting! Your Pumpkin Lentil Stew looks delicious!
ReplyDeleteAfter (over)indulging yesterday, this healthy pumpkin and lentil stew looks like just the thing.
ReplyDeleteThank you for hosting--have a great weekend!
All the stews look delicious :) Thanks for hosting.
ReplyDeleteHi Diane,
ReplyDeleteYour Pumpkin Lentil Stew sure looks good. I could go for some of that right now :)
Have a good weekend
Laureen
Hi Diane, Thank you so much for featuring my Portuguese Orange Cake! I truly appreciate it. Glad to be a part of Foodie Friday!
ReplyDeleteHealthy stew looks awesome! Thanks for hosting each week....
ReplyDeleteStew looks awesome, simple & light meal! Thank you for hosting. Hope you have a great day!
ReplyDeleteHi, I'm new to your blog, I came over from Sam's My Carolina Kitchen. I've really enjoyed looking around and reading your posts. I've also linked up one of my recipes! I'm looking forward to reading more! See you soon!
ReplyDeleteWhen you have a moment, please stop by, I love company and new friends are always welcome!
Welcome great to have you.
DeleteNow this is a way to eat pumpkin that I haven't seen before! Yum! THanks for sharing at Must Try Monday!
ReplyDeleteFor me it is second nature to pair everything with lentils. I think of them as a vegetarian meat.
DeleteI have a porch full of pumpkins and a pantry full of lentils. This is definitely going on the menu this week. Thanks for sharing it. I am giving away two great prizes on my blog: a $50 gift certificate to my favorite jeweler robinsonlane.com and a copy of a new book published by fellow blogger, Kat Robinson. It is called Arkansas Pie: A Slice of the Natural State. I just know you will love either one. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html Come link up to enter.
ReplyDeleteExactly why I came up with the recipe... lots of pumpkins and a large bag of lentils.
DeleteLentils are not usually my friends...I also hate sprouts and have never owned a pair of Birkenstocks...bad BAD vegan :( This recipe might just mask their heinousness and I am willing to give it a try because it looks so delicious...might just have to eat it with lots of naan ;)
ReplyDeleteBirkenstocks look better than they ever have but they are still up there with Crocs for the ugliest shoe aware. Now lentils you need to get over that aversion. They are so nutritious for a vegan very high in iron which your not getting from meat anymore. If you like squash I do think the pumpkin masks a lot of the lentil taste.
DeleteI love love love love lentils!! This is a great combo! Thanks for sharing at Foodtastic Friday!
ReplyDeleteman alive - i need to start eating more lentils. yours look great diane :)
ReplyDeletethank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal & fresh/real food posts. xo, kristy
Thanks Kristy... they are the best bean. You don't need to soak them, they cook quickly, and their delicious. Always good to hear from you.
DeleteHi Diane,
ReplyDeleteWhat a great combination for a warm and hardy stew, we would just love it! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Miz Helen, it is really delicious and seasonal and if you really have a craving for meat a little sausage or beef in this is great too.
DeleteI like that you added curry seasoning to your pumpkin lentil soup -- great combo! Thanks for sharing on Hearth & Soul Hop. :)
ReplyDeleteHi Diane,
ReplyDeleteThis recipe looks delicous. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party starts at 12:01AM on Wednesday. Have a great week.
Debi, Joye and Myrna (The Busy Bee's), Linda (Two Succulent Sisters)
Gidday Diane! I love things like this. Although a bit too hot for it at the moment, I could do it in the slow cooker and have it on a baked potato with salad or something. Or I might just have to wait until it cools down. Thanks so much for linking up to my party. I love hearing from you each week. I've feaured this recipe this week.
ReplyDeleteAnne xx
You could probably could just put a pumpkin out in the sun and it will bake over the day with the heat you've been having. Thanks you for featuring this recipe and the feeling is mutual it is always good to hear from you too.
DeleteI cannot find any pumpkins around where I live. Can I, and how would I substitute canned pumpkin?
ReplyDeleteHi Anna,
DeleteI don't think canned pumpkin will be firm enough. You can substitute any squash.