"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

23.11.12

Pumpkin Lentil Stew: Foodie Friday

Yum
Pumpkin Lentil Stew
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 Balch

 Preparation 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 




Foodie Friday Features:

From: Kathe with an E

Chicken and Dumplings
Chicken and Dumplings 
To me this dish is the ultimate American comfort food. Hearty and delicious for chilly winter evenings.


From: The Rehomesteaders

Beef Pumpkin Stew
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
Portuguese Style Orange Cake
Portuguese Style Orange Cake
It is close enough to winter to start making citrus cakes. This one is moist and fragrant. 

Posted by at 12:00 AM
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33 comments:

  1. Sam @ My Carolina KitchenNovember 23, 2012 at 6:32 AM

    I hope you had a wonderful Thanksgiving. I am definitely ready to eat lighter...

    Thanks for hosting and have a lovely weekend.
    Sam

    ReplyDelete
    Replies
    1. Diane BalchNovember 23, 2012 at 9:43 AM

      You too Sam... it was wonderful.. but I swear I woke up full.

      Delete
  2. Jamie @ Love Bakes Good CakesNovember 23, 2012 at 7:14 AM

    Thank you for hosting, Diane. Have a wonderful weekend!

    ReplyDelete
  3. The 21st Century Housewife©November 23, 2012 at 8:27 AM

    I 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.

    ReplyDelete
    Replies
    1. Diane BalchNovember 23, 2012 at 9:44 AM

      Thank you so much April... your cake sounds delicious, but I may have to wait a week to try it.

      Delete
  4. PearlsaNovember 23, 2012 at 11:24 AM

    Hope you had a wonderful Thanksgiving :-)

    ReplyDelete
  5. Kelly (Our Everyday Harvest)November 23, 2012 at 11:53 AM

    Thank you for hosting! Your Pumpkin Lentil Stew looks delicious!

    ReplyDelete
  6. MMNovember 23, 2012 at 12:39 PM

    After (over)indulging yesterday, this healthy pumpkin and lentil stew looks like just the thing.
    Thank you for hosting--have a great weekend!

    ReplyDelete
  7. allisamazingNovember 23, 2012 at 12:58 PM

    All the stews look delicious :) Thanks for hosting.

    ReplyDelete
  8. UnknownNovember 23, 2012 at 1:24 PM

    Hi Diane,

    Your Pumpkin Lentil Stew sure looks good. I could go for some of that right now :)

    Have a good weekend
    Laureen

    ReplyDelete
  9. Abby RainesNovember 23, 2012 at 4:50 PM

    Hi Diane, Thank you so much for featuring my Portuguese Orange Cake! I truly appreciate it. Glad to be a part of Foodie Friday!

    ReplyDelete
  10. Treatntrick Treat and TrickNovember 24, 2012 at 12:24 AM

    Healthy stew looks awesome! Thanks for hosting each week....

    ReplyDelete
  11. Ambreen (Simply Sweet 'n Savory)November 24, 2012 at 6:38 AM

    Stew looks awesome, simple & light meal! Thank you for hosting. Hope you have a great day!

    ReplyDelete
  12. Ocean Breezes and Country SneezesNovember 24, 2012 at 4:08 PM

    Hi, 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!

    When you have a moment, please stop by, I love company and new friends are always welcome!

    ReplyDelete
  13. Carrie @ My Favorite FindsNovember 26, 2012 at 12:51 PM

    Now this is a way to eat pumpkin that I haven't seen before! Yum! THanks for sharing at Must Try Monday!

    ReplyDelete
    Replies
    1. Diane BalchNovember 28, 2012 at 2:07 PM

      For me it is second nature to pair everything with lentils. I think of them as a vegetarian meat.

      Delete
  14. DebbieNovember 28, 2012 at 9:12 AM

    I 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.

    ReplyDelete
    Replies
    1. Diane BalchNovember 28, 2012 at 2:08 PM

      Exactly why I came up with the recipe... lots of pumpkins and a large bag of lentils.

      Delete
  15. AnonymousNovember 28, 2012 at 1:37 PM

    Lentils 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 ;)

    ReplyDelete
    Replies
    1. Diane BalchNovember 28, 2012 at 2:09 PM

      Birkenstocks 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.

      Delete
  16. Not Your Ordinary AgentDecember 1, 2012 at 9:57 PM

    I love love love love lentils!! This is a great combo! Thanks for sharing at Foodtastic Friday!

    ReplyDelete
  17. Kristy LynnDecember 2, 2012 at 12:23 PM

    man alive - i need to start eating more lentils. yours look great diane :)

    thank 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

    ReplyDelete
    Replies
    1. Diane BalchDecember 2, 2012 at 2:36 PM

      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.

      Delete
  18. Miz HelenDecember 2, 2012 at 1:00 PM

    Hi Diane,
    What 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

    ReplyDelete
    Replies
    1. Diane BalchDecember 2, 2012 at 2:38 PM

      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.

      Delete
  19. Judy@SavoringTodayDecember 3, 2012 at 5:16 PM

    I like that you added curry seasoning to your pumpkin lentil soup -- great combo! Thanks for sharing on Hearth & Soul Hop. :)

    ReplyDelete
  20. Debi @ Adorned From AboveDecember 3, 2012 at 8:40 PM

    Hi Diane,
    This 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)

    ReplyDelete
  21. Anne @ DomesblissityDecember 5, 2012 at 7:02 AM

    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.

    Anne xx

    ReplyDelete
    Replies
    1. Diane BalchDecember 5, 2012 at 8:15 AM

      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.

      Delete
  22. AnnaDecember 6, 2012 at 11:21 AM

    I cannot find any pumpkins around where I live. Can I, and how would I substitute canned pumpkin?

    ReplyDelete
    Replies
    1. Diane BalchDecember 6, 2012 at 12:34 PM

      Hi Anna,
      I don't think canned pumpkin will be firm enough. You can substitute any squash.

      Delete

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