Lentil Stew with Pumpkin or Sweet Potatoes
from The New York Times
The weather outside is… colder! So it’s the perfect time for stew. Try this vegetarian version with lentils and pumpkin or sweet
potatoes. It’s packed with vitamin A and plenty of warmth for the chilly upcoming days. Enjoy!
- ½ pound (1 heaped cup) lentils, rinsed and picked over
- 6 cups water, vegetable stock or chicken stock
- 1 medium onion, cut in half
- 2 garlic cloves, peeled and crushed
- 1 bay leaf
- Pinch of saffron
- ½ teaspoon turmeric
- 20 sprigs cilantro, tied into a bunch
- 1 teaspoon ground ginger
- 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
- ½ pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into ¼-inch dice
- 3 tablespoons tomato paste
- Freshly ground pepper
- 2 to 3 tablespoons chopped flat-leaf parsley
- Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
- Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro.
- Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley.
- Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
- Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.