Pumpkin Lentil Stew

Pumpkin season runs in my house from about September 30 - February 28 (or 29)

This fall/winter squash warms ya to the bones, and they're high in fiber, Vitamin A, potassium, and iron, which means they promote digestion, healthy eye sight, and energy production.

Canned pumpkin is nearly as nutritious as preparing fresh pumpkin ourselves (with so much less work--the major nutrient lost being Vitamin C), and while canned pumpkin may be more a "squash medley" than 100% pumpkin, it tends to be more flavorful than the real whammajamma.  Make sure your can reads "pumpkin puree" as the only ingredient and not "pumpkin pie filling".

 Pumpkin Lentil Stew

Yields 4-6 Servings


1 can pumpkin
1 tbsp avocado or coconut oil
1 yellow bell pepper, seeded and diced
1 small yellow onion, diced
2 small garlic cloves, minced
1 tsp curry
1 tsp turmeric
2 tsp ginger
1/2 cup green lentils
1/2 cup red quinoa*
Scant 1/4 tsp crushed red pepper
1/8 tsp salt
26-32 oz gluten free vegetable stock

*You don't have to use red quinoa, this type simple has more crunch and lends its nice red hue, too.


  1. In a large Dutch oven, heat oil over medium high heat.  Sauté garlic, onions, and yellow pepper for 2 minutes.
  2. Rinse and drain lentils and pour over the garlic, onions, and pepper.
  3. Whisk in ginger, curry, cumin, turmeric, red pepper, quinoa, pumpkin puree, and vegetable stock (being with about 26 oz of vegetable stock and add more to reach desired consistency.)
  4. Bring to a boil and reduce heat to medium low.  Simmer, covered, for 25 minutes or until lentils are tender.  Season to taste with salt and pepper.


Brittany KrigerComment