Spanish Lentil Stew with Pumpkin
Ingredients
- 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
Instructions
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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
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Heat a stock pot with a medium heat and add in the olive oil
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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
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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
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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
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Transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!