Pumpkin & Lentil Stew

Pumpkin & Lentil Stew

Brown lentils are full of iron and protein so this is a great recipe to boost your fibre and protein intake!

Prep 10 mins
Cook 0 mins
Ready-in 0 mins
Serves 4


1 tab olive oil
1 onion, finely chopped
3 crushed/chopped garlic cloves
2 tablespoons tomato paste
1 punnet cherry tomotoes, halved
2 teaspoons ground cumin
1 teaspoon ground corriander
1 teaspoon cinnamon
1/4 teaspoon cayene pepper
1 teaspoon nigella seeds (optional)
! teasppoon asafedtida powder (optional)
500 g pumpkin, cut into cubes
100g brown lentils
250g pre-cooked bunya nuts (optional)
450ml vegetable stock
juice of 1/4 lemon or lime
salt and pepper
Toasted flaked almonds & natural yoghurt to serve


  1. 1. Heat oil in large frypan
  2. 2. Add onion and garlic and saute until soft/clear
  3. 3. Add the tomato paste, herbs and spices and stir until fragrant
  4. 4. Add the pumpkin, cherry tomatoes, lentils and stock and bring to the boil
  5. 5. Reduce heat to low and simmer, stirring occasionally for 25-35 minutes, adding a little water or stock if required
  6. 6. Simmer until lentils are tender
  7. 7. Just before serving stir in lemon juice and season with salt and pepper
  8. Serve hot with toasted almonds, a dollop of natural yoghurt on top and rice, if desired.