Lentil Stew with Pumpkin and Carrot

Ingredients

• Lentils1 cup (200 g)
• Pumpkin1/2 cup (80 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Bay Leaves1 count (1 g)
• Carrot1/3 medium (20 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Peel the pumpkin and dice it. Try to have them more or less the same size.

3. 3

   Step 3

   Boil the pumpkin in a pot filled with water and a little salt for 10-12 minutes.

4. 4

   Step 4

   Meanwhile, make the sauce: Make a cross-shaped cut at the top of the tomato of about one finger deep.

5. 5

   Step 5

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend with the garlic.

6. 6

   Step 6

   Place a pot over high heat and once heated, pour the oil, spread, add the blended tomato and season with salt and pepper.

7. 7

   Step 7

   Add the carrot cut into small pieces and the bay leaf and let it cook for 6 minutes over medium-high heat.

8. 8

   Step 8

   Once the carrots are cooked, add the lentils and pumpkin. Stir.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Stew with Pumpkin and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.