Pumpkin Lentil Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 brown onion, finely diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 1 tsp smoked paprika
• 600g pumpkin, peeled and cut into 2cm cubes
• 300g red lentils, rinsed well under cold water
• 400g tinned diced tomatoes, no additives — tomatoes only
• 900ml water
• 2 handfuls baby spinach, added at the end
• 1 lemon, juiced
• 1 tsp salt, or to taste

Method

1. Heat the olive oil in a large heavy-based pot over medium heat. Add the diced onion and cook, stirring occasionally, for 6 to 8 minutes until softened and starting to turn golden.
2. Add the minced garlic, cumin, coriander, cinnamon, and smoked paprika to the pot. Stir constantly for 60 to 90 seconds until the spices are fragrant and coating the onion. Do not let them burn.
3. Add the pumpkin cubes and stir to coat them in the spiced onion mixture. Cook for 2 minutes.
4. Add the rinsed red lentils, tinned tomatoes, and 900ml of water. Stir to combine and bring to a boil over high heat.
5. Reduce the heat to low, place a lid on the pot leaving it slightly ajar, and simmer for 25 to 30 minutes, stirring occasionally. The lentils will break down and thicken the stew. The pumpkin should be completely tender when pierced with a fork.
6. Stir through the baby spinach and lemon juice. Cook for a further 1 to 2 minutes until the spinach is wilted. Season with salt and adjust lemon to taste. Serve as is or with flatbread or steamed rice.

Batch cooking tip

• This stew thickens considerably as it cools and stores. When portioning for the fridge or freezer, add an extra 60 to 80ml of water per portion before sealing, so it reheats to the right consistency without drying out. It freezes very well for up to 3 months in airtight containers.