Pumpkin & lentil stew (vegetarian)

Warm your belly with this comforting vegetarian pumpkin and lentil stew.

Recipe «Pumpkin & lentil stew (vegetarian)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup red lentils, rinsed in cold water, 6-8 dried curry leaves*, 1 tbsp vegetable oil, 1 small onion, finely chopped, 2 garlic cloves, crushed , 2 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground turmeric , 1 tsp ground paprika, 2 cups diced pumpkin, 2 celery stalks, chopped, 100g green beans, cut into 2cm lengths, 2 tbsp lime juice, 2 tbsp chopped coriander, Steamed white rice and plain yoghurt, to serve.

Ingredients:

• 1 cup red lentils, rinsed in cold water 
• 6-8 dried curry leaves* 
• 1 tbsp vegetable oil 
• 1 small onion, finely chopped 
• 2 garlic cloves, crushed 
• 2 tsp grated ginger 
• 1 tsp ground cumin 
• 1 tsp ground turmeric 
• 1 tsp ground paprika 
• 2 cups diced pumpkin 
• 2 celery stalks, chopped 
• 100g green beans, cut into 2cm lengths 
• 2 tbsp lime juice 
• 2 tbsp chopped coriander 
• Steamed white rice and plain yoghurt, to serve 

Instructions

1. Place rinsed lentils, the curry leaves and 3 cups of cold water (750ml) in a saucepan, bring to the boil, then reduce heat to low, and simmer for 10 minutes.
2. Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft. Add garlic, ginger and spices and cook for 1 minute. Add pumpkin and celery and cook, stirring, for 3-4 minutes.
3. Add pumpkin mixture to lentils and cook, covered, for 10 minutes. Add beans, cook for 5 minutes, then season with salt and pepper. Stir in juice and coriander.
4. Serve with rice, and dollop with yoghurt.