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| Pumpkin Lentil Stew |
Are you stuffed? I am... time to eat something lighter and healthier after that big meal yesterday. Pumpkin is still very much in season and well priced, so grab a few small ones. They keep for quite a while. When I need to get myself back into balance I aways return to lentils...low in calories, high in fiber, iron, and protein, and pumpkins are chock full of vitamin A and C which you need to ward off getting a cold during this holiday season. So relax today, enjoy friends and family...shopping can wait.
Pumpkin Lentil Stew
By Diane BalchPreparation time: 1 hour Serves: 4 - 6
Ingredients:
1 small pumpkin roasted
1 leek chopped
3 tablespoons of olive oil
1 tablespoon of curry powder
4 cups of chicken broth or vegetable broth
1 cup of dried brown lentils
Directions:
1) Preheat oven to 450 degrees
2) Cut pumpkin into quarters. Remove stringy insides and seeds. (save the seeds and roast them oil and salt). Baste the inside of the pumpkin with olive oil and sprinkle it with salt. Put it in a baking dish and roast the pumpkin for about 30 minutes or until it starts to brown and is soft when poked with a fork.
3) While the pumpkin is roasting, in a large sauce pan heat 2 tablespoons of oil and sauté the leeks until they wilt.
4) Add the lentils, broth, curry powder, salt and pepper to the leeks and bring this to a boil. Lower and simmer on medium-low covered for about 45 minutes or until the lentils become soft.
5) When the pumpkin is done, and cool to the touch, scope out chunks and add them to the cooked lentils. Great served with crusty bread or over polenta.
American recipes, pumpkin, lentils,vegetarian recipe, gluten free recipe, pumpkin stew
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| Hosted by Home Maid Simple and Simple Living and Eating |
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