Lentil Stew With Pumpkin or Sweet Potatoes

5.0(974)

This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.

by Martha Rose Shulman·published 2010-11-18

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Dinner, Easy, Lunch, Weeknight, Appetizer, Main Course

Servings

Serves six

Total time

Calories / serving

178 kcal

Ingredients (15)

serves

1/2 pound (1 heaped cup) lentils, rinsed and picked overlentils
6 cups water, vegetable stock or chicken stockwater
1 medium onion, cut in halfonion
2 garlic cloves, peeled and crushedgarlic
1 bay leafbay-leaf
Pinch of saffronsaffron
1/2 teaspoon turmericturmeric
20 sprigs cilantro, tied into a bunchcilantro
Saltsalt
1 teaspoon ground gingerginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dicecarrot
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dicepotato
3 tablespoons tomato pastetomato-paste
Freshly ground pepperpepper
2 to 3 tablespoons chopped flat-leaf parsleyparsley

Instructions (2 steps)

01Combine 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.

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Rich recipe — supports nutrition-aware planning.