PUMPKIN LENTIL RECIPES

Name: Pumpkin-Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings.
Ingredients: 3 cups water; 3 cups reduced-sodium chicken broth; 2/3 cup dried lentils, rinsed; 2 large garlic cloves, minced; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (15 ounces) pumpkin; 1/2 cup mild salsa; 1/2 teaspoon salt; 5 cups fresh spinach, lightly packed

PUMPKIN-LENTIL SOUP RECIPE: HOW TO MAKE IT

Pumpkin-Lentil Soup Recipe: How to Make It image

I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed

Steps:

In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

Nutrition Facts : Calories 244 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 44g carbohydrate (6g sugars, FiberContent 11g fiber), ProteinContent 15g protein.

MOROCCAN-STYLE PUMPKIN (WITH LENTILS) RECIPE - NYT COOKING

Moroccan-Style Pumpkin (With Lentils) Recipe - NYT Cooking image

The pumpkin — or those squashes whose non-English names translate as “pumpkin” — is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let’s assume you’re working with a pumpkin. Start just as if you were carving a jack-o’-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, plus a little more if necessary
1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
Salt and freshly ground black pepper
1 large or 2 medium onions, roughly chopped
6 cups 1-inch cubes pumpkin flesh
2 teaspoons minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 fresh bay leaves
1/2 cup dry white wine
2 cups chicken, beef or vegetable stock
1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
1 cup lentils
Chopped cilantro for garnish

Steps:

In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Nutrition Facts : @context http//schema.org, Calories 392, UnsaturatedFatContent 10 grams, CarbohydrateContent 32 grams, FatContent 17 grams, FiberContent 5 grams, ProteinContent 25 grams, SaturatedFatContent 6 grams, SodiumContent 760 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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