Autumn Pumpkin and Lentil Stew with Potatoes and Apple
A hearty autumn stew made with Hokkaido pumpkin, red lentils and potatoes, flavoured with apple and a splash of cream. Everything goes into one pot, which means little washing up and warms you up on cool days.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 800 g Hokkaido pumpkin
- 500 g floury potatoes
- 200 g red lentils
- 2 pc onions
- 2 pc carrots
- 1 pc tart apple
- 2 pc garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika powder
- 1 l vegetable stock
- 150 ml cream
- 1 bunch flat-leaf parsley
- salt
- freshly ground black pepper
Method
- Peel the potatoes and carrots and cut them into cubes of about 1 cm. Finely dice the onions and garlic. Halve the pumpkin, remove the seeds, peel it and also dice it. Quarter the apple, core it and dice it small. Chop the parsley.
- Heat the olive oil in a large pot over medium heat. Sweat the onions and garlic in it for 3 to 4 minutes until translucent.
- Toast the cumin and paprika powder briefly until fragrant. Add the potatoes, carrots, pumpkin and apple and sweat for 2 minutes.
- Rinse the red lentils under cold water and add them to the pot with the vegetable stock. Bring to the boil, then reduce the heat and simmer the stew with the lid closed for about 20 minutes, until the vegetables and lentils are soft. Stir occasionally so nothing sticks to the bottom of the pot.
- Stir in the cream and heat the stew for another 2 minutes. Season with salt and pepper.
- Fold in the chopped parsley and serve the stew hot.