Autumn Pumpkin and Lentil Stew with Apple and Sage

A creamy stew made from Hokkaido pumpkin, potatoes and red lentils, flavored with a sweet-tart apple and crispy fried sage leaves. Sprinkled with pumpkin seeds and parsley, it becomes a warming autumn dish.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 800 g Hokkaido pumpkin
• 500 g floury potatoes
• 1 pc onion
• 2 pc garlic cloves
• 2 pc carrots
• 1 pc tart apple
• 150 g red lentils
• 1 l vegetable stock
• 2 tbsp olive oil
• 8 pc fresh sage leaves
• 1 tsp sweet paprika powder
• 2 tbsp pumpkin seeds
• 0.5 bunch bunch flat-leaf parsley
• salt
• pepper

Method

1. Wash the pumpkin, halve it, remove the seeds and cut the flesh with the skin into cubes of about 2 cm.
2. Peel the onion and garlic and finely dice them. Peel the potatoes, carrots and apple and also cut them into small cubes.
3. Heat 1 tbsp olive oil in a large pot and sweat the onion and garlic over medium heat for about 3 minutes until translucent.
4. Add the potatoes, carrots, pumpkin and apple, sauté briefly and dust with the paprika powder.
5. Rinse the red lentils under cold water, add them to the pot together with the vegetable stock and bring everything to a boil.
6. Cover the stew and simmer over low heat for about 25 minutes until the potatoes and lentils are soft.
7. Heat the remaining olive oil in a small pan and fry the sage leaves in it for a few seconds until crispy, then drain them on kitchen paper.
8. Toast the pumpkin seeds in a dry pan briefly until they smell fragrant.
9. Finely chop the parsley. Season the stew with salt and pepper, ladle into bowls and serve topped with sage, pumpkin seeds and parsley.