Pumpkin Lentil Stew with Fennel and Swiss Chard
With my last piece of Long Island Cheese Pumpkin, I decided to make a hearty stew. I used curry spices to complement the veggies in this dish. It was really delicious, very satisfying and extremely flavorful.
What I did with my greens was chop up one bunch of fennel, swiss chard and collard greens, then mixed them together in a big bowl. For this stew, I used 3 cups of my greens mixture, and saved the rest of it for another time.
I had some leftover Cilantro Cream Sauce that I had made for my Pumpkin Soup, so I drizzled some on top of my curry... Do it.
Until next year pumpkin! It's been real.
Pumpkin Lentil Stew with Fennel and Chard
by Sarah Farsh October 20th, 2012
- 1/4 Long Island Cheese Pumpkin (about 2 cups) or butter nut squash. Seeded, cubed, cooked and peeled.
- 1 yellow onion, diced
- 3 cups mixed greens (fennel, chard and collard greens), finely chopped
- 1 medium can crushed tomatoes
- 1 1/2 cup red lentils
- juice of 1 lime
- 2 tbsp curry powder
- 1 tsp cumin
- 1 pinch cinnamon
- 2 tbsp honey
- 1 tsp chili flakes
- salt and pepper to taste
- 2 cups veggie stock or water
In a large pot, dry saute onions - adding small amounts of water when needed. Add in mixed greens and all spices, stir well. Cook for about 10min until greens wilt down a bit. Add in crushed tomatoes, honey, pumpkin (or squash), lime, lentils and 2 cups water (or veggie stock). Stir well and cook with lid on for 25min, stirring occasionally. Serve with brown rice or on its own.
You don't say when to add the honey, the size of the can of tomatoes, or if the pumpkin should be puréed or cubed.ReplyDelete
Hi Lolo, you can add the honey when you add the can of tomatoes. I would use a medium sized can of crushed tomatoes. Pumpkin should be cubed. Let me know how you like it!ReplyDelete