2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 large carrot, grated
450g pumpkin, peeled, chopped
1 cup dried red lentils, rinsed, drained
1 ½ cups vegetable stock
3 ½ cups water
400g can of chopped tomatoes
4 slices grainy sourdough bread
1 small avocado, sliced
1 tablespoon finely chopped fresh flat-leaf parsley or coriander
⅓ cup low-fat plain yoghurt
Heat the olive oil in a large saucepan over a medium heat. Add the chopped onion and cook for 5 minutes or until soft. Add the garlic, carrots, pumpkin, lentils, stock, water and tomatoes.
Bring to the boil then reduce heat and simmer, covered, for 30 minutes or until the pumpkin is soft and tender.
To serve the stew, toast some bread and top it with avocado slices. Sprinkle your stew with fresh herbs (parsley or coriander perhaps), swirl in some yoghurt and serve with avocado toast. Delicious!
This warming, healthy recipe was developed by our very own Ivana Shepherd in her kitchen at home. It’s a great way to make use of any left over Halloween pumpkins and makes a very healthy supper for a cold evening. We hope you enjoy it!