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Pumpkin, tomato, onion and green lentil stew


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Rate this recipe 3.5/5 (61 Votes)


  • 500 g pumpkin
  • 1 large onion
  • 3 cloves of garlic
  • 4-6 tablespoons of tomato concentrate
  • 250 ml tomato coulis
  • 250 ml green lentils
  • 250 to 350 ml chicken stock
  • 2 large sprigs of thyme
  • Olive oil
  • Salt and pepper


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Pumpkin, tomato, onion and green lentil stew - Step 1

Brush the squash, the skin is edible. Cut it in half scoop out and cut it into cubes.

Step 2

Rinse the lentils. Peel the garlic and onions and chop finely.

Step 3

In a casserole, brown the garlic and onion in a little olive oil. Add the pumpkin and cook for few minutes, stirring occasionally.

Step 4

Dissolve the tomato purée and sauce in the chicken stock. Moisten the above mixture with this liquid. Add the lentils and add a little water if the stock does not cover the mixture.

Step 5

Bring to a boil then reduce the heat to low. Leave to reduce until all the liquid evaporates. The lentils and pumpkin should then be cooked.

Serve immediately.

Step 6


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Looks amazing!

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