Autumn Lentil & Pumpkin Stew with Cilantro Oil

Autumn Lentil & Pumpkin Stew with Cilantro Oil

This all-vegetarian stew is full of plant protein, fiber, antioxidants and ample fall spices.

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup chopped red onion
  • 1 cup chopped carrots
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 4 cups peeled, diced pumpkin, squash, or sweet potato (from about 1 medium pumpkin or 3 sweet potatoes)
  • 1 tablespoon honey, optional
  • 1 cup dried green or red lentils Sea salt and black pepper, to taste
  • ¼ cup thinly sliced fresh mint, for serving

Cilantro Oil:

1 cup packed cilantro leaves ¼ cup olive oil

Instructions:

  1. Heat oil in a large stockpot over medium; add onion and carrots and cook until softened, stirring, about 3 minutes. Add cumin, cinnamon, allspice and garlic; stir until fragrant, about 30 seconds.
  2. Add broth, pumpkin and optional honey to stockpot; bring to a boil over high heat. Reduce to a simmer, cover, and cook 10 minutes.
  3. Add lentils to stockpot; bring to a boil over high heat. Reduce to a simmer, cover, and cook until lentils are softened, about 20 to 30 minutes.
  4. Meanwhile, prepare the cilantro oil: Puree cilantro and oil in a blender until smooth. Strain with a fine mesh strainer in to a small bowl; set aside.