Coconut Pumpkin Lentil Stew
Warm, comforting, and bursting with layers of flavor, this Coconut Pumpkin Lentil Stew is the ultimate one-pot meal for cozy nights. Packed with wholesome ingredients like protein-rich red lentils, creamy coconut milk, and nutrient-dense pumpkin puree, this stew is as nourishing as it is delicious. The aromatic blend of cumin, coriander, smoked paprika, and red curry paste adds a bold, fragrant kick, while fresh spinach and a splash of zesty lime juice brighten each spoonful. Ready in under 45 minutes, this vegan and gluten-free recipe is perfect for a quick weeknight dinner or meal prep. Serve it with crusty bread or fluffy rice for a hearty, soul-soothing feast that everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons red curry paste
- 1 cup, rinsed red lentils
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 1 cup coconut milk
- 2 cups, loosely packed baby spinach
- 1 tablespoon lime juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional garnish) fresh cilantro
- 0.25 teaspoon (optional) red pepper flakes
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, ground coriander, smoked paprika, and red curry paste. Stir well to combine and toast the spices for 1-2 minutes.
Add the rinsed red lentils, vegetable broth, and pumpkin puree to the pot. Stir thoroughly to mix everything.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally, until the lentils are tender.
Pour in the coconut milk and stir until fully incorporated.
Add the baby spinach and cook for another 2-3 minutes, until the spinach is wilted.
Stir in lime juice, salt, and black pepper. Adjust seasoning to taste.
If desired, garnish with chopped fresh cilantro and a sprinkle of red pepper flakes.
Serve hot with crusty bread or over rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 5338 mg | 232% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 49.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3661 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
