Savory Pumpkin Brown Lentils
Dive into the comforting flavors of fall with this hearty and wholesome recipe for Savory Pumpkin Brown Lentils. Packed with nutritious brown lentils and tender pumpkin, this dish is elevated with warm spices like cumin, coriander, and smoked paprika for a depth of flavor that's both earthy and aromatic. Simmered in a rich vegetable broth and finished with a zesty splash of lemon juice and fresh parsley, this recipe strikes the perfect balance between savory and fresh. Ready in under an hour, it's an ideal choice for a cozy plant-based dinner or a satisfying side dish. Serve it warm and watch it become a new seasonal favorite among both family and guests alike! Perfect for those searching for vegan lentil recipes, fall-inspired dishes, or healthy comfort food ideas.
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Recipe Information
Ingredients
- 1 cup brown lentils
- 3 cups water
- 1 cup pumpkin (diced, fresh or canned)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1.5 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
Rinse the brown lentils thoroughly under cold water and set them aside.
In a medium saucepan, combine the lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
While the lentils are cooking, heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, cumin, coriander, and smoked paprika. Cook for an additional 1-2 minutes, or until the spices are fragrant.
Add the diced pumpkin to the skillet and stir well to coat evenly with the spices. Pour in the vegetable broth, then cover and simmer for 10-12 minutes, or until the pumpkin is tender and easily pierced with a fork.
Add the cooked lentils to the pumpkin mixture and stir to combine. Season with salt and black pepper to taste.
Cook for an additional 5 minutes, allowing the flavors to meld together, then remove from heat.
Stir in the chopped parsley and lemon juice for a fresh finish.
Serve warm, either as a main dish or a side, and enjoy!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 21.3 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2525 mg | 54% | |
*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.
