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Lentil stew with pumpkin and coconut
Dinner

Lentil stew with pumpkin and coconut

A filling stew with red lentils, pumpkin and coconut milk. Curry and ginger add warmth without taking over. The dish is creamy and earthy — good for cold autumn days around Halloween.

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Rate:
50 min total
4 servings
Easy

Ingredients

servings
Units
  • 8.8 oz red lentils, dried
  • 1.1 lb pumpkin
  • 1 stk onion
  • 2 fed garlic
  • about 0.5 oz fresh ginger
  • 2 tbsp rapeseed oil
  • 2 tsp mild curry powder
  • 1 tsp ground cumin
  • 3 cup vegetable stock
  • 1⅔ cup coconut milk
  • 3.5 oz spinach
  • 0.5 stk lime
  • 1 tsp salt
  • 1 knsp pepper
  • 1 håndfuld fresh coriander

Instructions

  1. 1

    Prep vegetables

    1. Rinse the lentils in a sieve.
    2. Finely chop the onion and garlic.
    3. Cut the pumpkin into cubes about 2 cm.
    10 min
    Room temperature
    KnifeSieve
  2. 2

    Sweat aromatics

    1. Heat the oil in a pot over medium heat.
    2. Sweat the onion and garlic until the onion is soft.
    3. Stir in the ginger, curry and cumin for 1 minute.
    5 min
    Medium heat
    Pot
  3. 3

    Simmer lentils and pumpkin

    1. Add the lentils and pumpkin to the pot.
    2. Pour in the stock. Bring to a boil.
    3. Reduce heat, cover and simmer for 20 minutes.
    4. Stir regularly. Add a little water if the pot dries out before the lentils are tender.
    20 min
    Low heat
    Pot
  4. 4

    Add coconut and spinach

    1. Pour in the coconut milk and stir well.
    2. Simmer uncovered for 5 minutes until creamy.
    3. Fold in the spinach until wilted.
    4. Season with lime juice, salt and pepper.
    8 min
    Low heat
    Pot
  5. 5

    Serve

    1. Divide the stew among bowls.
    2. Top with fresh coriander. Serve with bread or rice if you want more fullness.
    2 min
    Room temperature
    Bowl

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Details

Nutrition

Calories

380kcal

Protein

18g

Fat

14g

Carbs

45g

Serving Size

400g

Serving

Suggestions

  • • Serve with bread for dipping. The stew is thick enough to stand alone if you prefer.

Drink Pairings

  • • other: Warm apple cider.

Side Pairings

  • • Bread or rice.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in a closed container in the fridge. Taste with lime when reheating.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze without coriander. Add fresh herbs after thawing.

Reheating

  • • Pot: Reheat over low heat with a little water or stock until creamy again. (Low heat)

Tips

Preparation

  • • Red lentils do not need soaking. Rinse them well.

Cooking

  • • Pumpkin cubes should be roughly the same size so they tenderize with the lentils.

Serving

  • • A spoonful of plain yoghurt on top adds freshness if you eat a lot of coconut.

Variations

Flavor

  • A pinch of cinnamon in the pot ties the pumpkin to autumn flavours.
  • Swap spinach for kale in strips — it needs a few extra minutes.

Method

  • The stew can simmer longer on low heat. It only gets more flavourful.

Toppings

  • Roasted pumpkin seeds add crunch on top of the soft stew.

Author

C

Camilla

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Comments

Author

C

Camilla