Spanish Lentil Stew with Pumpkin | EASY Heart-Warming 🍂 Fall Recipe
This Spanish Lentil Stew with Pumpkin is what seasonal cooking is all about. It´s packed with flavors, easy to make and promises to fill your body with so much goodness. Serve this lentil stew next to a garden salad and a crunchy baguette for an unforgetable meal.
To make this recipe I used a small whole pumpkin that I peeled and deseeded. However, you can also use the store-bought pumpkin that is already peeled and deseeded or even butternut squash.
For the lentils I used brown lentils. But you can also use green lentils. However, I don´t recommend you use red lentils here. With the method we´re going to be cooking them in, red lentils will split open and get mushy.
TIPS & TRICKS to Make this Recipe: It took me exactly 30 minutes to cook the lentils, but every pan and stove top heats differently. So it might take you 25 minutes or even up to 40 minutes. Make sure to check the package instructions as well.
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Watch the Video Below on How to Make this Spanish Lentil Stew with Pumpkin
Spanish Lentil Stew with Pumpkin
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp ground cumin 2.50 grams
- 2 tsp dried oregano 2 grams
- 1 tbsp sherry vinegar 15 ml
- 2 tomatoes
- 1 1/4 lbs pumpkin 500 grams
- 1 cup dried brown lentils 130 grams
- 5 cups vegetable broth 1200 ml
- handful fresh parsley
- pinch sea salt
- dash black pepper
Peel, deseed and cut the pumpkin into small 1/2 inch (1.25 cm) thick pieces, finely chop the onion, roughly chop the garlic, finely grate the tomatoes and rinse the lentils under cold water
Heat a stock pot with a medium heat and add in the olive oil
After 1 minute add in the onion and garlic, mix with the olive oil, once the onion is translucent, about 3 minutes, add in the paprika, cumin, oregano and sherry vinegar, quickly mix together, then add in the grated tomato and simmer
After 3 minutes and the tomato has slightly thickened, add in the chopped pumpkin and lentils, mix together, then add in the broth and raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low-medium heat
Once the lentils and pumpkin are fully cooked through, about 30 minutes, remove the lid, season with sea salt & black pepper, mix together and remove from the heat
Transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!
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