Curry Comfort: 11 Lentil & Pumpkin Stews

Classic Lentil and Pumpkin Curry

This Classic Lentil and Pumpkin Curry is a hearty, flavorful dish that combines the earthiness of lentils with the sweetness of pumpkin, creating an excellent vegetarian option that’s perfect for any meal.

Preparation time is approximately 15 minutes, with a cooking time of about 30-40 minutes, making it a total of 55-55 minutes. The dish is straightforward to make, making it suitable for beginner cooks as well as more experienced ones looking for a comforting meal.

Ingredients:

1 cup lentils (red or green)
2 cups pumpkin, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 can (400ml) coconut milk
2 cups vegetable broth
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish (optional)

Cooking Steps:

Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.
Add the curry powder, cumin, and turmeric, stirring to coat the onion mixture evenly.
Add the cubed pumpkin and lentils, stirring well to combine with the spices.
Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
Cover and let it simmer for 25-30 minutes, or until the lentils are tender and the pumpkin is soft.
Season with salt and pepper to taste. Adjust consistency with more broth if needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy your delicious curry!

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Spicy Ethiopian Lentil and Pumpkin Stew

Ingredients:

1 cup lentils (red or green)
2 cups pumpkin, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
2 tablespoons Berbere spice mix
1 can (400ml) coconut milk
2 cups vegetable broth
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat and sauté the chopped onions until translucent (about 5 minutes).
Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Stir in the Berbere spice mix, ensuring the onion mixture is well-coated.
Add cubed pumpkin and lentils to the pot, mixing to combine with the spices.
Pour in the coconut milk and vegetable broth, bringing the stew to a boil before reducing to a simmer.
Cover and simmer for 25-30 minutes, until lentils are tender and pumpkin is soft.
Season with salt and pepper to taste, adjusting the consistency with more broth if necessary.
Serve hot, garnished with fresh parsley if desired. Enjoy your spicy Ethiopian delight!

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Coconut Lentil and Pumpkin Delight

Coconut Lentil and Pumpkin Delight is a hearty and creamy stew that combines the earthy flavors of lentils and pumpkin with the rich sweetness of coconut milk. This dish is perfect for a cozy dinner and can be prepared in about 40 minutes.

It’s an intermediate-level recipe that is both satisfying and nutritious.

Ingredients:

1 cup lentils (green or brown)
2 cups pumpkin, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 can (400ml) coconut milk
3 cups vegetable broth
2 tablespoons curry powder
Salt and pepper to taste
2 tablespoons coconut oil
Fresh cilantro for garnish (optional)

Cooking Steps:

Rinse the lentils under cold water and set them aside.
In a large pot, heat coconut oil over medium heat and sauté the onion until it becomes translucent (about 5-7 minutes).
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
Stir in the curry powder, making sure the onion mixture is well coated.
Add the diced pumpkin and lentils, mixing to incorporate them with the spice blend.
Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
Reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils and pumpkin are tender.
Season with salt and pepper to taste. Adjust the consistency with more broth if needed.
Serve hot, garnished with fresh cilantro if desired.

Enjoy your creamy coconut delight!

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Moroccan Lentil and Pumpkin Tagine

Moroccan Lentil and Pumpkin Tagine is a fragrant and hearty stew that brings the warm spices of Morocco into your kitchen. This dish features the earthy flavors of lentils combined with sweet pumpkin, all cooked slowly to harmonize the spices and ingredients. It is perfect for a comforting meal and can be prepared in about 50 minutes. This recipe is suitable for intermediate cooks.

Ingredients:

1 cup green or brown lentils
2 cups pumpkin, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 can (14oz) diced tomatoes
2 cups vegetable broth
2 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon turmeric
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the lentils and set aside.
In a large tagine or pot, heat olive oil over medium heat and sauté the onion for about 5 minutes until softened.
Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Stir in the cumin, coriander, cinnamon, and turmeric, allowing the spices to toast for a minute.
Add the diced pumpkin, lentils, and canned tomatoes, stirring to combine.
Pour in the vegetable broth and season with salt and pepper. Bring to a boil.
Reduce the heat, cover, and simmer for 30-35 minutes, or until the lentils and pumpkin are tender, stirring occasionally.
Taste and adjust the seasoning if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy your Moroccan-inspired stew!

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Indian Masoor Dal With Pumpkin

Indian Masoor Dal with Pumpkin is a comforting and nutritious dish that blends the earthy flavors of lentils with the subtle sweetness of pumpkin. This hearty stew is infused with aromatic spices that give it a distinctly Indian flavor profile.

It’s perfect for a cozy dinner and can be prepared in about 40 minutes, making it suitable for novice to intermediate cooks.

Ingredients:

1 cup red lentils (masoor dal)
2 cups pumpkin, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1 can (14oz) diced tomatoes
3 cups vegetable broth
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
Salt to taste
Fresh cilantro for garnish (optional)

Cooking Steps:

Rinse the red lentils under cold water until the water runs clear, then drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and cook until they start to sizzle.
Add the chopped onion and sauté for about 5 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Mix in the turmeric, coriander, and diced pumpkin, cooking for another 2-3 minutes.
Add the rinsed lentils and canned tomatoes to the pot, stirring to combine.
Pour in the vegetable broth and season with salt. Bring to a boil.
Reduce heat, cover, and simmer for 25-30 minutes, or until the lentils and pumpkin are tender, stirring occasionally.
Stir in the garam masala and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy your Indian-inspired dal!

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Thai Pumpkin and Lentil Curry

Thai Pumpkin and Lentil Curry is a vibrant and flavorful dish that combines the creamy texture of pumpkin with protein-rich lentils, all enveloped in a rich coconut milk base infused with aromatic Thai spices.

This hearty curry is perfect for a comforting dinner and can be prepared in about 30-35 minutes, making it suitable for cooks of all skill levels.

Ingredients:

1 cup red lentils
2 cups pumpkin, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14oz) coconut milk
2 cups vegetable broth
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon ground cumin
Salt to taste
Fresh basil or cilantro for garnish (optional)

Cooking Steps:

Rinse the red lentils under cold water until the water runs clear; drain and set aside.
In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté for 5 minutes until softened.
Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the red curry paste and ground cumin, cooking for an additional minute to release the flavors.
Mix in the diced pumpkin and rinsed lentils, stirring to coat them with the spices.
Pour in the coconut milk and vegetable broth; add soy sauce and season with salt. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the lentils and pumpkin are tender.
Taste and adjust seasoning if needed, then serve hot, garnished with fresh basil or cilantro if desired. Enjoy your Thai-inspired curry!

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Smoky Lentil and Pumpkin Chili

Smoky Lentil and Pumpkin Chili is a hearty and satisfying dish that combines the earthy flavors of lentils and pumpkin with a smoky kick from spices. It is perfect for those chilly nights and can be prepared in approximately 40-45 minutes. This recipe is simple yet rewarding, making it suitable for cooks of all skill levels.

Ingredients:

1 cup green or brown lentils
2 cups pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (14oz) diced tomatoes
4 cups vegetable broth
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Cooking Steps:

In a large pot, heat olive oil over medium heat. Add chopped onion and diced bell pepper; sauté for about 5-7 minutes until softened.
Stir in minced garlic and cook for an additional 1 minute until fragrant.
Add the chili powder, smoked paprika, and ground cumin, cooking for another minute to toast the spices.
Stir in the lentils, diced pumpkin, and canned tomatoes, followed by the vegetable broth. Mix well to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, until lentils are tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired. Enjoy your smoky chili!

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Mediterranean Lentil and Pumpkin Soup

Mediterranean Lentil and Pumpkin Soup is a flavorful and nutritious dish that brings together the distinct tastes of Mediterranean ingredients like lentils, pumpkin, and spices. It’s a comforting soup that can be prepared in about 30-35 minutes and is perfect for cooks of any skill level.

Ingredients:

1 cup green or brown lentils
2 cups pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 can (14oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon ground coriander
1 tablespoon olive oil
Salt and pepper to taste
Fresh lemon juice for garnish
Chopped parsley for garnish (optional)

Cooking Steps:

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking for about 5-7 minutes until they are soft.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the dried oregano, ground coriander, and lentils, stirring to combine and toasting the spices for 1 minute.
Incorporate the diced pumpkin, canned tomatoes, and vegetable broth. Mix well.
Bring the soup to a boil, then reduce heat to low and let it simmer uncovered for about 20-25 minutes, or until lentils and pumpkin are tender.
Season with salt and pepper to taste. Serve hot, drizzled with fresh lemon juice and garnished with chopped parsley if desired. Enjoy your Mediterranean soup!

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Creamy Pumpkin and Red Lentil Stew

Creamy Pumpkin and Red Lentil Stew is a hearty and wholesome dish that combines the creaminess of pumpkin with the protein-packed goodness of red lentils. This delightful stew is not only comforting but also quick to prepare, taking around 30-40 minutes, and is suitable for both novice and experienced cooks.

Ingredients:

1 cup red lentils, rinsed
2 cups pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 carrot, diced
1 can (14oz) coconut milk
4 cups vegetable broth
1 teaspoon curry powder
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Cooking Steps:

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and ginger, sautéing for about 5-7 minutes until softened.
Stir in the minced garlic, curry powder, and cumin; cook for an additional minute until fragrant.
Add the rinsed red lentils, diced pumpkin, vegetable broth, and coconut milk. Mix well.
Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 20-25 minutes, until the lentils and pumpkin are tender.
Blend the stew with an immersion blender for a creamy texture, or leave it chunky as preferred. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired. Enjoy the creamy goodness of this pumpkin and lentil stew!

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One-Pot Lentil and Pumpkin Comfort

One-Pot Lentil and Pumpkin Comfort is a delightful and nourishing meal that combines the hearty flavors of lentils and pumpkin in a single pot, making cleanup a breeze.

This dish is perfect for busy weeknights, takes about 35-45 minutes to prepare, and is suitable for cooks of all skill levels.

Ingredients:

1 cup green or brown lentils, rinsed
2 cups pumpkin, peeled and diced
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon olive oil
4 cups vegetable broth
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Stir in the minced garlic, thyme, and smoked paprika, cooking for an additional minute until aromatic.
Add the rinsed lentils, diced pumpkin, vegetable broth, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the lentils and pumpkin are tender.
Remove the bay leaf and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.

Enjoy the comforting warmth of this delicious one-pot dish!

Hearty Lentil and Pumpkin Broth

Ingredients:

1 cup green or brown lentils, rinsed
2 cups pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon olive oil
6 cups vegetable broth
1 bay leaf
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Cooking Steps:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
Stir in the minced garlic, cumin, and oregano, cooking for an additional minute until fragrant.
Add the rinsed lentils, diced pumpkin, vegetable broth, and bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, or until the lentils and pumpkin are tender.
Remove the bay leaf and season the broth with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired. Enjoy this hearty and healthful broth!