Baked Pumpkin and Red Lentil Stew

➡️ Do you like red lentils but don’t know how to cook them? Here is a recipe for red lentil stew with baked pumpkin, very tasty but also extremely easy to make with simple ingredients! Red lentils cook rapidly and absorb a lot of liquid, so they make a great choice for stews and soups.

➡️ Red lentils are tiny, sweet pulses that originated in the Middle East but are now commonly found in Indian and Mediterranean cuisines. They have a mild, somewhat sweet, and buttery taste and can be used in a variety of ways: whole, ground, puréed, or paste.

➡️ Red lentils are a staple in Indian cooking. They are used to make deliciously hearty stews and sauces, as well as vegetarian dishes. I’ll show you how to cook red lentil stew that rivals the best Indian recipes! I like using them in combination with other dried beans and vegetables like pumpkin to boost the protein and fiber content of the dish.

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How to Cook Pumpkin and Red Lentil Stew from Scratch

What ingredients do you need for the baked pumpkin and red lentil stew?

Split Red Lentils

1) 1,5 kg/50 oz of butternut pumpkin, cut into halves and seedless
2) 2 kg/70 oz of split red lentils
3) 400 g/30 oz of onions, finely chopped
4) 5-6 garlic cloves or to taste, finely chopped
5) 50 g/2 oz of carrots, finely grated
6) 200 g/7 oz of tomato puree
7) some salt and black ground pepper to taste
8) 1/2 tbsp of dried thyme

How to make baked pumpkin and red lentil stew from scratch?

Baked Pumpkin and Red Lentil Stew

step 1: place pumpkin halves on a tray and bake them at 220C/430F until soft
step 2: put the baked pumpkin aside and wait to cool
step 3: place split red lentils into a large pot
step 4: add onions and garlic over the lentils
step 5: add grated carrots
step 6: add tomato puree
step 7: season with salt and pepper to taste
step 8: add dried thyme
step 9: fill the pot up with lukewarm water
step 10: mix ingredients and boil them over low temperature until soft (about 30 min)
step 11: meanwhile, take out the pumpkin core with a spoon
step 12: put the pumpkin into the pot, combine ingredients, and bring the red lentil stew to a boil

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10 PRO Tips For The Baked Pumpkin and Red Lentil Stew Recipe

  • rinse the split lentils and remove any impurities if necessary
  • you can replace red lentils with green lentils if you don’t have at hand this ingredient
  • it’s recommended to use butternut pumpkin because it’s sweeter, but you can also use other varieties of pumpkin for this recipe
  • use both yellow and red onions to reduce onion acidity
  • bake the pumpkin in the previous evening or in the morning to save cooking time
  • you can replace tomato puree with tomato broth, but don’t forget to reduce the water amount accordingly
  • don’t use an excessive amount of water at the beginning because the stew will be watery, it should cover the solid ingredients with about 2-3 fingers
  • serve the red lentil stew as a main course or as a side dish next to fried sausages, roast pork, and so on
  • you can turn this vegan version into a more consistent food by adding smoked sausage when you start boiling the stew, sliced into thicker pieces
  • sprinkle over the stew some fresh chopped greenery for more flavor

➡️ Enjoy cooking baked pumpkin and red lentil stew from scratch! For additional info, read more on stew.

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