This pumpkin lentil stew is one of those cozy, stick-to-your-ribs meals that just makes you happy.
It’s hearty, rich, and full of flavor—but also simple to put together.
You don’t need fancy techniques, just a pot, some fresh ingredients, and about 45 minutes.
The garlic and thyme bring a deep, comforting aroma, while pumpkin gives it a creamy, slightly sweet finish.
This is the kind of recipe you’ll keep coming back to whenever you want something nourishing and soul-warming.
Why I Love This Recipe
I first made this stew on a chilly autumn evening when I needed dinner on the table fast but still wanted something special. The pumpkin gave it this creamy sweetness, and the lentils added protein and depth. It’s now my go-to when I want something easy, healthy, and filling.
- It’s one pot, so cleanup is easy.
- It tastes even better the next day.
- It’s hearty without feeling heavy.
- Uses pantry staples with a few fresh veggies.
Servings and Time
- Serves: 6
- Total Time: 45 minutes (15 minutes prep, 30 minutes cooking)
Macros (per serving, approx.)
- Calories: 260
- Protein: 13g
- Carbs: 44g
- Fat: 3g
- Fiber: 12g
Why This Recipe Works (Quick Science)
Lentils cook quickly and release starch into the broth, which naturally thickens the stew. Pumpkin has natural pectin and fiber, which add creaminess without dairy. Garlic and thyme create a savory backbone, while slow simmering blends all the flavors.
Common Mistakes
- Not rinsing lentils—can make your stew taste earthy in a bad way.
- Overcooking pumpkin—it can turn mushy if simmered too long.
- Adding salt too early—it can toughen the lentils.
What to Serve With
- Crusty sourdough bread
- Simple green salad with lemon dressing
- Garlic butter flatbread
What You’ll Need
Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 3 cups pumpkin, peeled and cut into 1-inch cubes
- 1 cup dried brown lentils, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
Tools:
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
Pro Tips
- Cut pumpkin into uniform cubes so they cook evenly.
- Rinse lentils until the water runs clear to remove bitterness.
- Use fresh thyme for a brighter flavor, but dried works fine.
- If you like it thicker, simmer uncovered for the last 10 minutes.
Make Ahead Tips
You can cook the stew up to 2 days ahead. Store in the fridge and reheat gently on the stove.
Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for 3–4 minutes until onions are soft and translucent.
Step 2: Add carrots and pumpkin
Stir in 2 medium carrots sliced into rounds and 3 cups pumpkin cut into 1-inch cubes. Cook for 5 minutes, stirring occasionally.
Step 3: Add lentils and thyme
Add 1 cup rinsed brown lentils and 1 teaspoon dried thyme (or 1 tablespoon fresh). Stir to coat everything in the oil and aromatics.
Step 4: Add broth and seasonings
Pour in 6 cups vegetable broth, add 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well.
Step 5: Simmer until done
Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until lentils and pumpkin are tender. Remove bay leaf before serving.
Leftovers and Storage
Cool completely before storing. Keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if it thickens too much.
FAQ
Can I use canned pumpkin?
No—canned pumpkin is puréed and won’t give the stew the chunky texture.
Can I swap the lentils?
Yes, green or red lentils work, but red will cook faster and give a softer texture.
Can I make it in a slow cooker?
Yes—cook on low for 6–7 hours or high for 3–4 hours.
Conclusion
This pumpkin lentil stew is comfort in a bowl—wholesome, flavorful, and easy enough for any night of the week. Give it a try, then share your thoughts and any creative twists you add. I love hearing how recipes take on a life of their own in different kitchens!