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Roasted Pumpkin and Lentil Stew with Coconut and Spices

This stew combines tender chunks of roasted pumpkin and hearty lentils cooked in a fragrant broth infused with coconut milk and smoked paprika. The dish has a creamy, thick texture with a vibrant appearance, showcasing orange pumpkin and green lentils topped with herbs. It is prepared through roasting, sautéing, simmering, and blending, resulting in a comforting bowl with rich layers of flavor and smooth consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pumpkin chunks peeled and cubed
  • 1 cup dried lentils rinsed
  • 1 can coconut milk full-fat
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish chopped

Equipment

  • Baking sheet
  • Large pot
  • Blender or immersion blender

Method
 

  1. Preheat the oven to 400°F (200°C). Spread pumpkin chunks on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast for about 20-25 minutes, until tender and slightly caramelized.
  2. While the pumpkin roasts, rinse the lentils under cold water and set aside. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until translucent and fragrant, with a subtle sizzle and a golden hue.
  3. Add the minced garlic, smoked paprika, and cinnamon to the onions. Cook for another minute until the spices become fragrant, and the mixture starts to bubble slightly.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the rinsed lentils, stirring well. Cover the pot and let the lentils cook for about 20 minutes, until tender but still holding their shape.
  5. Once the pumpkin is roasted, add it to the pot with the cooked lentils. Pour in the coconut milk, stir to combine, and cook uncovered for an additional 5 minutes to let flavors meld and the stew thicken slightly.
  6. Use an immersion blender or transfer the stew to a blender and puree until smooth and creamy, leaving some texture if desired. Return to the heat for another 2-3 minutes, then season with salt and pepper to taste.
  7. Serve hot, garnished with chopped fresh cilantro or parsley for a bright contrast. Enjoy the rich, creamy texture and autumn-inspired flavors in each comforting bowl.

Notes

For an extra layer of flavor, sprinkle a few toasted pumpkin seeds or a drizzle of olive oil before serving.