Warming spices such as ginger, garlic, coriander and allspice season this highly flavored stew, whose base is pumpkin, coconut milk, and pink lentils. A few spoonfuls of peanut butter stirred in at the end bring a unique twist to the dish, giving it heft and depth. Best of all, the whole thing can be ready in about a half hour. Pink lentils cook up quickly, and give the stew a lovely chewy texture. I like to enjoy this with a buttery piece of thick sourdough, or soft pillowy flatbread.
Pumpkin Peanut Stew
Warming spices such as ginger, garlic, coriander and allspice season this highly flavored stew, whose base is pumpkin, coconut milk, and pink lentils. A few spoonfuls of peanut butter stirred in at the end bring a unique twist to the dish, giving it heft and depth. Best of all, the whole thing can be ready in about a half hour. Pink lentils cook up quickly, and give the stew a lovely chewy texture. I like to enjoy this with a buttery piece of thick sourdough, or soft pillowy flatbread.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped finely
- 4 large garlic cloves, grated finely
- 1 tablespoon finely grated ginger
- a pinch of ground allspice
- ½ teaspoon crushed coriander seeds
- 1 ½ teaspoons kosher salt
- ½ cup pink lentils
- 1 cup chicken broth or vegetable broth, or use water
- 1 ¼ cups pumpkin puree, not pumpkin pie filling
- 1 cup canned lite coconut milk
- 2 tablespoons creamy peanut butter
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, about 8 minutes, stirring occasionally.
- Stir the grated garlic and ginger into the onions along with the pinch of allspice and crushed coriander seeds. Cook for one minute, then add the lentils and the cup of broth. Bring it to a simmer, cover, and reduce the heat to keep it at a low simmer.
- After 10 minutes, the lentils should be beginning to soften. Stir in the pumpkin puree and coconut milk, along with a teaspoon of salt. Bring it back to a simmer, cover, and cook for another 10-15 minutes until the lentils are completely cooked.
- Stir the peanut butter into the soup and taste for seasoning. If your peanut butter is sweetened and salted, you may not have to add anything else. If it is not, you may need another few pinches of salt, and perhaps a bit of sweetness. You can add a teaspoon of maple syrup, or a pinch of sugar, or leave it as it is if the flavors are balanced. If the soup has thickened too much, add a bit more coconut milk or broth.
- Ladle into bowls and serve, with flatbread or sourdough on the side.
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