Well, this isn't quite strictly a pumpkin recipe and it only uses 2/3 of a cup but that's a start!
In case you are tired of pumpkin desserts!
Ridiculously Easy Lentil and Vegetable Stew
1 large onion, chopped
4 cloves garlic cloves, minced
2 12-ounce packages frozen vegetables*
1 15-ounce can diced tomatoes, preferably fire-roasted
1 15-ounce can cooked lentils (or 1 1/2 cups cooked lentils and cooking liquid)
4 cups vegetable broth or "no-chicken" broth
1 1/4 teaspoon Mexican oregano (or regular oregano)
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground cumin
1/3 cup quinoa, rinsed very well
2/3 cup pumpkin (canned or cooked and water pressed out)
salt and freshly ground black pepper to taste
Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add next 7 ingredients and cook until vegetables thaw and broth begins to boil. Add quinoa and cook on medium heat until it is tender, about 15 minutes. Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished with parsley, if desired.
Servings: 6
Nutrition Facts
Nutrition (per serving): 181 calories, 8 calories from fat, <1g total fat, 0mg cholesterol, 535.7mg sodium, 311.7mg potassium, 33.4g carbohydrates, 8.5g fiber, 8.7g sugar, 9.7g protein, 2.9 points.
I know lentils aren't everyone's favourite, but the texture of this is very good and my family eats it as stew and on pasta. I'm a lazy cook and this is super easy. It's vegan if prepared according to the directions. I use some frozen veggies with fresh carrots and peppers, but using all frozen stuff is easiest!
Guests: 887
Hidden: 0
Users: 2
