the vegetarian environmentalist

 

My grad school friend Joanna gave this to me, since she’s got a fabulous garden overflowing with pumpkins! She says peeling, seeding, and cubing the pumpkin is a little labor intensive, but worth it to have baked seeds afterward. But canned pumpkin would also work. Goes well with rice or cous cous.

2 tbsp. olive oil
1/2 onion, diced
1 jalapeno, diced (bell pepper works too)
1 14.5 oz. can diced tomatoes (or about 4 tomatoes, chopped)
1 cup lentils, rinsed
1 tbsp. paprika
1/2 tsp. cayenne pepper
1 tsp. cumin
1 small pumpkin, peeled, seeded, and cubed
1/2 cup tomato puree or tomato sauce
2-1/2 cups water
3 cups fresh spinach or arugula (optional)
1/4 cup chopped cilantro for garnish

Heat olive oil, onion and jalapeno for 10 minutes or until onion is clear in a large sauce pan
Add tomatoes, lentils, and spices, and cook 2-3 min. Toss in the pumpkin and tomato puree and cook for 2 minutes. Add 2-1/2 cups water. Season with salt and pepper.

Reduce heat to medium low and cook for 40 minutes, adding more water if stew gets too dry. Throw in spinach/arugula in the last five minutes to steam up with the rest of the stew. Garnish with cilantro and serve.

 


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