Pumpkin and Lentil Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pumpkin (se) (Hokkaido), pitted, weihed
- 200 g lentils, red
- 1 red pepper (s)
- 1 large vegetable onion (s)
- 1 piece (s) ginger (about the size a thumb)
- 800 ml vegetable stock, possibly more
- 1 teaspoon, heaped curry
- possibly coconut milk
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock in a saucepan. Remove the seeds from the pumpkin, cut into small pieces unpeeled and add to the vegetable stock, simmer.
- Peel and quarter the onion and grate in the food processor. It`s quick and the hands don`t smell so badly. Add the onion to the pumpkin. Add the lentils and season with the curry.
- Peel the ginger and cut into fine slices against the grain. Then press into the pot with the garlic press.
- Finely dice a red pepper and add it. Let everything simmer for another 10 minutes, then mash with a potato masher. We personally like it better than pureed.
- If you prefer it to soup, you can now add the appropriate amount of vegetable stock. Of course, garlic can also be added, but is not absolutely necessary. If you don`t want to watch out for calories, you can stir in coconut milk or cream.
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