Lentil Stew With Pumpkin Or Sweet Potatoes
Ingredients
- 1 cup brown lentils, rinsed and picked over ⓘ
- 6 6 cups vegetable stock or 6 cups chicken stock ⓘ
- 1 medium onion, cut in half ⓘ
- 2 garlic cloves, peeled and crushed ⓘ
- 1 bay leaf ⓘ
- 1 pinch saffron
- 1/2 teaspoon turmeric
- 20 sprigs cilantro, tied into a bunch ⓘ
- salt ⓘ
- 1 teaspoon ground ginger ⓘ
- 1 carrot, large, peeled and cut into 1/4-inch dice ⓘ
- 225 225 g squash or 225 g sweet potatoes, peeled and cut into 1/4-inch dice ⓘ
- 3 tablespoons tomato paste ⓘ
- fresh ground pepper ⓘ
- 3 tablespoons parsley, chopped ⓘ
Instructions
- Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
- Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
- Discard the cilantro bundle, taste and adjust seasonings.
- Just before serving, stir in the parsley.
Nutrition & Diet Analysis (per serving)
832
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).