Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin red lentil stew - baby good. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Pumpkin, Chickpea, and Red Lentil Stew. I was thinking along the lines of a thick soup / stew. We're not vegetarians, but you could use this as a main meal, or as a side dish with something else.
Pumpkin red lentil stew - baby good is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pumpkin red lentil stew - baby good is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin red lentil stew - baby good using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pumpkin red lentil stew - baby good:
- Make ready Salt
- Get Cooking oil
- Get Red lentil
- Make ready Anchovies
- Get Spinach
- Prepare Pumpkin
- Get Big onion
- Get Tomato
I have a Turkish Red Lentil Stew that has similar elements to this recipe so I knew I had to try this one. I thought it had a nice, smoky Mediterranean flavor. Really good with greek yogurt mixed in. Pumpkin stew was not a dish I'm familiar with.
Instructions to make Pumpkin red lentil stew - baby good:
- Prep all your ingredients as below
- Heat your wok and cooking oil then fry anchovies,big onion and tomato.leave it for 2-3m until fragrance.
- Then add in pumpkin,red lentil and abit if water.mixed well then leave it for 5m u til pumpkin and lentil soft n cook. Then add in spinach. And salt.done… it is delicious. And yummy perfect for your pasta sauce too.
To tell you the truth, this is the first time I've had pumpkin in a stew form, but it won't be the last time! When I asked mom if she knows any savory pumpkin recipe, she said her mom used to make a pumpkin stew with green lentils and chickpeas. This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A. This stew is basically this recipe customized with lamb and pumpkin and oh yes, I also used shallots instead of onions. I always enjoy my Moroccan lentils with plenty of harissa and make sure to make a big mess in my plate by It's so so good, I think I will make it again tomorrow.
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