Snacks & Soups

Winter Stew With Pumpkin And Lentils (Herbst-Winter Eintopf)

Ingredients:

  • 2 red onion
  • 100g celeriac
  • 500g hokkaido pumpkin
  • 2 tbsp olive oil
  • 300g brown lentils
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 bay leaves
  • 1 tbsp thyme (dried)
  • 1 tbsp pepper powder (sweet)
  • 1 liter vegetable broth
  • Bunch of spring onions

Let’s create something tasty:

  1. Peel the onions and cut them into fine cubes. Peel and dice the celery too. Halve the pumpkin, remove the seeds and cut it into small cubes.
  2. Heat the olive oil in a large pot or roaster and fry the onion and celery cubes in it. Add the pumpkin cubes and fry them briefly.
  3. Wash the lentils thoroughly. Add the lentils and spices to the vegetables and deglaze everything with the vegetable broth. Cover and simmer over medium heat for about 40 minutes until the pumpkin and lentils are cooked through.
  4. Cut the spring onions into thin rings and sprinkle them over the stew to serve.

Our recommendation as a side dish would be a crunchy fresh bread.

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments