![['Close-up view of a vibrant bowl of vegan pumpkin and lentil stew, showcasing its rich orange color with visible pumpkin chunks and lentils.', 'Side angle photograph of a hearty vegan stew, featuring a mix of lentils and roasted pumpkin with aromatic herbs.', 'Detailed image of a comforting bowl of pumpkin and lentil stew, highlighting the texture of the ingredients and the steam rising from it.', 'Close-up shot of a delicious vegan stew filled with colorful vegetables, focusing on the lentils and pumpkin pieces.']](https://timetocooks.com/wp-content/uploads/2026/08/vegan-pumpkin-and-lentil-stew_1_U1-300x300.webp)
Vegan Pumpkin and Lentil Stew
A hearty and warming vegan stew combining roasted pumpkin, lentils, and aromatic spices for a comforting meal.
Ingredients
Vegetables
- 1 lb butternut squash or pumpkin, peeled and cubed for roasting
- 1 cup green or brown lentils, rinsed
- 1 tablespoon olive oil for roasting and sautéing
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cinnamon for warming flavor
- 0.5 teaspoon ground cumin additional depth
- 4 cups vegetable broth or water
- 1 14 oz diced tomatoes optional, for added richness
Instructions
- Preheat oven to 400°F (200°C). Roast pumpkin for 25 minutes until tender.
- Cook onion in olive oil until translucent, then add garlic, cinnamon, and cumin; cook for 30 seconds.
- Add broth and lentils; simmer for 20-25 minutes until lentils are tender.
- Stir in roasted pumpkin, breaking it up slightly. Add diced tomatoes if using; cook for 5 minutes.
- Adjust consistency with more broth or simmer longer. Serve hot garnished with herbs or olive oil.
Notes
For extra flavor, top with fresh herbs or a drizzle of olive oil before serving.