Coconut Pumpkin Lentil Stew

Warm, comforting, and bursting with layers of flavor, this Coconut Pumpkin Lentil Stew is the ultimate one-pot meal for cozy nights. Packed with wholesome ingredients like protein-rich red lentils, creamy coconut milk, and nutrient-dense pumpkin puree, this stew is as nourishing as it is delicious. The aromatic blend of cumin, coriander, smoked paprika, and red curry paste adds a bold, fragrant kick, while fresh spinach and a splash of zesty lime juice brighten each spoonful. Ready in under 45 minutes, this vegan and gluten-free recipe is perfect for a quick weeknight dinner or meal prep. Serve it with crusty bread or fluffy rice for a hearty, soul-soothing feast that everyone will love.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 tablespoons red curry paste
• 1 cup, rinsed red lentils
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 1 cup coconut milk
• 2 cups, loosely packed baby spinach
• 1 tablespoon lime juice
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional garnish) fresh cilantro
• 0.25 teaspoon (optional) red pepper flakes

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, ground coriander, smoked paprika, and red curry paste. Stir well to combine and toast the spices for 1-2 minutes.

Step 5

Add the rinsed red lentils, vegetable broth, and pumpkin puree to the pot. Stir thoroughly to mix everything.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally, until the lentils are tender.

Step 7

Pour in the coconut milk and stir until fully incorporated.

Step 8

Add the baby spinach and cook for another 2-3 minutes, until the spinach is wilted.

Step 9

Stir in lime juice, salt, and black pepper. Adjust seasoning to taste.

Step 10

If desired, garnish with chopped fresh cilantro and a sprinkle of red pepper flakes.

Step 11

Serve hot with crusty bread or over rice for a complete meal. Enjoy!

Nutrition Facts

Serving size	(1908.6g)

Amount per serving	% Daily Value*
Calories	1195.8

Total Fat 46.8g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 7.4g
Cholesterol 4.9mg	0%
Sodium 5338.3mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 40.3g	0%
Total Sugars 49.0g
Protein 42.2g	0%

Vitamin D 0IU	0%
Calcium 433.9mg	0%
Iron 21.9mg	0%
Potassium 3661.4mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 13.5%

Carbs: 52.8%