Monday, October 22, 2012

Pumpkin Lentil Stew with Fennel and Swiss Chard

With my last piece of Long Island Cheese Pumpkin, I decided to make a hearty stew. I used curry spices to complement the veggies in this dish. It was really delicious, very satisfying and extremely flavorful. 


What I did with my greens was chop up one bunch of fennel, swiss chard and collard greens, then mixed them together in a big bowl. For this stew, I used 3 cups of my greens mixture, and saved the rest of it for another time.



I had some leftover Cilantro Cream Sauce that I had made for my Pumpkin Soup, so I drizzled some on top of my curry... Do it.


Until next year pumpkin! It's been real.

Pumpkin Lentil Stew with Fennel and Chard
by Sarah Farsh October 20th, 2012
  • 1/4 Long Island Cheese Pumpkin (about 2 cups) or butter nut squash. Seeded, cubed, cooked and peeled.
  • 1 yellow onion, diced
  • 3 cups mixed greens (fennel, chard and collard greens), finely chopped
  • 1 medium can crushed tomatoes
  • 1 1/2 cup red lentils
  • juice of 1 lime
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 pinch cinnamon
  • 2 tbsp honey
  • 1 tsp chili flakes
  • salt and pepper to taste
  • 2 cups veggie stock or water
In a large pot, dry saute onions - adding small amounts of water when needed. Add in mixed greens and all spices, stir well. Cook for about 10min until greens wilt down a bit. Add in crushed tomatoes, honey, pumpkin (or squash), lime, lentils and 2 cups water (or veggie stock). Stir well and cook with lid on for 25min, stirring occasionally. Serve with brown rice or on its own.

2 comments:

  1. You don't say when to add the honey, the size of the can of tomatoes, or if the pumpkin should be puréed or cubed.

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  2. Hi Lolo, you can add the honey when you add the can of tomatoes. I would use a medium sized can of crushed tomatoes. Pumpkin should be cubed. Let me know how you like it!

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