We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Roasted Pumpkin and Lentil Stew with Spinach
Roasted Pumpkin and Lentil Stew with Spinach

Roasted Pumpkin and Lentil Stew with Spinach
A hearty and nutritious stew featuring seasonal pumpkin, lentils, and fresh spinach.
Roasted Pumpkin and Lentil Stew with Spinach
Ingredients:
1
Servings
  • 500
    g
     pumpkin
  • 200
    g
     lentil
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Pumpkin and Lentil Stew with Spinach
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin. Toss with olive oil, salt, and pepper.
  3. Roast the pumpkin in the oven for 25 minutes until tender.
  4. In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add cumin and coriander, stir for 1 minute until fragrant.
  6. Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Stir in roasted pumpkin and spinach. Cook for another 5 minutes until spinach is wilted.
  8. Adjust seasoning with salt and pepper to taste before serving.
Nutrition Per Serving 1300 g Per 100g
Energy 358 kcal 28 kcal
Protein 18 g 1.4 g
Fibre 16 g 1.2 g
Salt 2 g 0.2 g
Sugar 6 g 0.5 g
Carbohydrates 60 g 4.6 g
Fat 12 g 0.9 g
  • 500
    g
     pumpkin
  • 200
    g
     lentil
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin. Toss with olive oil, salt, and pepper.

Roast the pumpkin in the oven for 25 minutes until tender.

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add cumin and coriander, stir for 1 minute until fragrant.

Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

Stir in roasted pumpkin and spinach. Cook for another 5 minutes until spinach is wilted.

Adjust seasoning with salt and pepper to taste before serving.

Contact About
Privacy Policy Terms of Service Sitemap