Pumpkin Stewed with Lentils, Bell Peppers and Tomatoes
by Editorial Staff
Delicate, aromatic, and healthy stew, which successfully combines lentils, pumpkin, bell peppers, tomatoes, and onions. Red lentils not only cook quickly but are also rich in protein, the stew is nutritious even without meat. And the abundance of spices makes the taste palette of the dish even brighter.
Servings: 3
Cook: 50 mins
Ingredients
- Pumpkin – 300 g
- Red lentils – 80 g
- Bulgarian red pepper – 120 g (1 pcs.)
- Tomatoes – 260 g (4 medium-sized)
- Bulb onions – 100 g (1 pc.)
- Tomato paste – 10 g
- Curry – 0.5 teaspoon
- Ground paprika – 0.5 teaspoon
- Ground red hot pepper – a pinch
- Ground coriander – 0.5 teaspoon
- Dried oregano – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Water – 250 ml
- Vegetable oil – 15 g (1 tablespoon)
Directions
- Prepare ingredients. Sort out the lentils and rinse well under running water.
- Cut the tomatoes crosswise and put them in boiling water for 30-60 seconds.
- Remove the tomatoes (or drain the water through a sieve) and peel them off.
- Peel the pumpkin. Peel sweet peppers from seeds. Peel the onion. Rinse the vegetables. Finely chop the onion.
- Heat a deep frying pan with vegetable oil, put onions, and fry lightly (2-3 minutes).
- Add lentils, salt, ground pepper, curry, oregano, paprika, hot pepper, and coriander to the onion. Stir and fry for 1-2 minutes.
- Chop the peppers and pumpkin into small pieces and cut the tomatoes into medium pieces.
- Put pumpkin, bell peppers, and tomatoes in a frying pan.
- Pour water into the pan, that’s it stir and bring to a boil. Then reduce heat, cover and simmer the contents of the pan for 30 minutes, until the pumpkin and lentils are cooked.
- After a while, add tomato paste to the pan, stir and cook, uncovered, for about 5 minutes more.
Pumpkin stewed with lentils, bell peppers and tomatoes is ready.
Bon Appetit!
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