Warm Pumpkin Lentil Stew with Coriander Cashew Crunch
Cozy up with a bowl of pure comfort! This Warm Pumpkin Lentil Stew is hearty, wholesome, and packed with flavor, but the real star? The Coriander Cashew Crunch on top! It's creamy, crunchy, and everything you didn’t know your fall meals needed. Let’s get cooking!
4.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •2 tablespoons olive oil
- •1 medium onion, diced
- •3 garlic cloves, minced
- •1 tablespoon freshly grated ginger
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper (optional)
- •2 cups cubed pumpkin or butternut squash
- •1 cup dried red lentils, rinsed and drained
- •4 cups vegetable broth
- •1 cup canned diced tomatoes
- •1 cup coconut milk
- •Salt and pepper to taste
- •1/2 cup fresh cilantro, chopped (for garnish)
- •1/2 cup raw cashews
- •1 teaspoon ground coriander (for crunch topping)
- •1 tablespoon nutritional yeast (optional)
- •1 teaspoon olive oil (for crunch topping)
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add diced onion and sauté until translucent, about 5 minutes.
- 3
Stir in minced garlic and grated ginger, cooking for another minute.
- 4
Add ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Stir and toast spices for 30 seconds.
- 5
Mix in cubed pumpkin and cook for 2-3 minutes, letting it absorb the flavors.
- 6
Pour in rinsed lentils, vegetable broth, and canned diced tomatoes. Bring to a boil, then reduce to a simmer.
- 7
Cover the pot and let the stew cook for 25-30 minutes, stirring occasionally, until the lentils and pumpkin are tender.
- 8
Stir in coconut milk, taste, and adjust seasoning with salt and pepper. Keep warm on low heat while preparing the topping.
- 9
To make the coriander cashew crunch, preheat a small skillet over medium heat.
- 10
Add raw cashews and toast for 2 minutes, stirring frequently to prevent burning.
- 11
Sprinkle ground coriander and nutritional yeast over cashews, drizzle with olive oil, and toss to coat evenly. Toast for another 1-2 minutes until fragrant.
- 12
Remove cashews from heat and chop coarsely. Set aside.
- 13
Serve the warm pumpkin lentil stew in bowls, garnished with fresh cilantro and a generous sprinkle of the coriander cashew crunch.
Nutrition Information
Calories
360 calories per serving
Protein
12g
Carbs
45g
Fat
14g
Frequently Asked Questions
Q: Can I use a different type of squash or pumpkin for the recipe?
A: Yes, you can substitute the cubed pumpkin with butternut squash, acorn squash, or even sweet potatoes. Just ensure the chunks are cut evenly so they cook at the same rate.
Q: What can I use instead of red lentils?
A: If you don't have red lentils, you can use yellow lentils or split mung beans. Keep in mind that cooking times may vary slightly, and the texture might be slightly different—red lentils break down more to create a creamier stew.
Q: Can I make this recipe ahead of time?
A: Absolutely! The stew can be made a day in advance. The flavors will deepen as it sits. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.
Q: How should I store leftovers, and can I freeze the stew?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This stew also freezes well; transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Q: What can I use instead of coconut milk?
A: If you’re avoiding coconut milk, you can substitute it with heavy cream, cashew cream, or oat milk for a slightly different flavor and texture. For a lower-fat option, use plain unsweetened almond milk but note it will be less creamy.
Q: How can I make this dish spicier or milder?
A: To make the stew spicier, add more cayenne pepper or a pinch of red pepper flakes. To make it milder, omit the cayenne altogether and reduce the smoked paprika slightly.
Q: What are some serving suggestions or variations for this recipe?
A: This stew is great served with crusty bread, over steamed rice, or alongside a fresh green salad. For additional toppings, try adding a dollop of plain yogurt, a sprinkle of chili flakes, or a drizzle of lemon juice for brightness. You could also bulk it up by stirring in a handful of spinach or kale at the end of cooking.
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