Coconut Pumpkin Lentil Stew Recipes

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LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

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.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 15



Lentil Stew With Pumpkin or Sweet Potatoes image

Steps:

  • Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
  • Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 5 grams, TransFat 0 grams

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

JAMAICAN LENTIL STEW WITH COCONUT

1 pot, 1 hour = simple, incredibly tasty vegetarian meal. Truly a delightful change from ordinary lentil stew or soup. Make sure you have a hunk of great bread to sop up the stew juices or you'll end up using your fingers! Add a salad for a complete meal.

Provided by rsarahl

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13



Jamaican Lentil Stew With Coconut image

Steps:

  • Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
  • Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  • Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
  • Add the spices and saute for a minute more.
  • Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
  • Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
  • Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
  • NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

Nutrition Facts : Calories 577.3, Fat 23.2, SaturatedFat 15.9, Sodium 57.8, Carbohydrate 85.5, Fiber 11.3, Sugar 54.1, Protein 10.6

1 medium onion, minced
2 garlic cloves, pressed
1 inch piece gingerroot, grated
2 tablespoons vegetable oil
2 teaspoons ground coriander
1 -2 teaspoon ground cumin (adjust according to taste)
1 (13 ounce) can coconut milk
1 liter vegetable stock
4 ounces split red lentils, washed and drained
1 small sweet potato
1 (15 ounce) can pumpkin puree
1/2-1 teaspoon Thai red curry paste (optional)
black pepper, to taste

MATTHAN ERISHERI (SOUTH INDIAN PUMPKIN AND LENTIL STEW)

Another of my mom's pumpkin recipes for Charishma. According to my mom yellow pumpkin (the Halloween kind) is best for this recipe, but I don't see why you can't try other varieties. Then again, I'm always the rebel ;-)

Provided by Anu_N

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Matthan Erisheri (South Indian Pumpkin and Lentil Stew) image

Steps:

  • Cook lentils in a pressure cooker till tender.
  • Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
  • Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
  • Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
  • When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
  • In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
  • When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
  • Add the contents of the frying pan to the lentil-pumpkin mixture.
  • Stir well.
  • Serve hot with steamed rice.

Nutrition Facts : Calories 189.2, Fat 8.6, SaturatedFat 6.3, Sodium 7.5, Carbohydrate 22.2, Fiber 9.7, Sugar 2.5, Protein 8

1/2 cup dried lentils (moong dal)
250 g pumpkin, chopped (We use yellow pumpkin)
salt
1/8 teaspoon turmeric
1/2 cup grated coconut, divided (freshly grated coconut is best)
1/2 red chile
1 teaspoon cumin seed
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal (split skinned black gram)
6 curry leaves

MIXED LENTIL STEW

A fragrant and rich lentil stew. You can use any combination of split lentils and whole lentils for this dish. The whole lentils should be soaked in hot water for up to an hour before starting (not included in preparation time).

Provided by Cinnamon girl

Categories     Lentil

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 11



Mixed Lentil Stew image

Steps:

  • Chop onion and garlic. Fry onion in oil with cinnamon stick until translucent. Add other ingredients and simmer with a lid on, stirring occasionally, until brown and green lentils are soft, then take the lid off and reduce until thick.

Nutrition Facts : Calories 1056.5, Fat 5, SaturatedFat 1, Sodium 774.3, Carbohydrate 188.8, Fiber 46.6, Sugar 4.3, Protein 67.2

1/2 cup rice
1 cup red lentil
1/2 cup green lentil, pre-soaked
1/2 cup brown lentils, pre-soaked
1/2 cup French lentils, pre-soaked
4 garlic cloves
1 red onion
2 cinnamon sticks
400 ml beef stock
3 small smoked bacon ribs
2 bay leaves

PARIPPU - SOUTH INDIAN LENTIL STEW

Parippu is south Indian dal. This is a modification of the parippu recipe in The Food of India published by Murdoch Books. You can switch out the greens for another vegetable like chayote squash or green beans. You can also add carrots. To increase spiciness, just increse the amount of spice, but keep the cumin, tumeric, corriander ratio the same. Serve it over rice, and if you like, crumble potato chips on top.

Provided by alvinakatz

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17



Parippu - South Indian Lentil Stew image

Steps:

  • Wash lentils.
  • If using coconut & water, place these in a blender & puree to create coconut milk. (It will not be as creamy as real milk, but that is just fine.).
  • Put lentils in pan with 2 cups water, the 1st onion, tomatoes, coconut milk, green chilis,tumeric, ground cumin,corriander, asafoetida, and salt.
  • Bring to a boil.
  • Lower heat and simmer, stirring occasionally for about 1/2 hour until lentils are very mushy and have lost their shape. Add water if necessary to keep it a thick soup consistancy.
  • After 15-20 minutes, add the greens.
  • Heat the oil in a small pan. Add mustard seeds.
  • When they pop, add cumin seeds.
  • When the cumin is brown, add remaining onion and curry leaves. Cook until onion is golden brown.
  • Add onion mix to the lentils and cook for 5 minutes to meld the flavors.

Nutrition Facts : Calories 311.5, Fat 8.7, SaturatedFat 1.2, Sodium 597.1, Carbohydrate 44.8, Fiber 8.5, Sugar 4.3, Protein 16.9

8 ounces red lentils
2 cups water
1 small onion, chopped
2 ripe tomatoes, chopped
1 3/4 ounces unsweetened coconut and 1 cup water (or 1 cup unsweetened coconut milk)
2 small green chilies, chopped fine
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon asafoetida powder (optional)
1 teaspoon salt, to taste
1/2 lb greens, chopped
2 tablespoons oil
1 teaspoon cumin seed
1/2 teaspoon mustard seeds
1 small onion, finely chopped
10 curry leaves (optional)

COCONUT PUMPKIN LENTIL STEW

Make and share this Coconut Pumpkin Lentil Stew recipe from Food.com.

Provided by Stella8037

Categories     Spaghetti

Time 1h15m

Yield 4 1.5 cup servings

Number Of Ingredients 13



Coconut Pumpkin Lentil Stew image

Steps:

  • Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
  • Add the garlic and ginger, sauté another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
  • Add the spices and sauté for a minute more.
  • Stir in the coconut milk, stock, lentils, and pumpkin puree.
  • Simmer over medium-low heat for 40 to 50 minutes or until lentils are tender. Be sure to stir occasionally.
  • Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper. For a smoother stew, you can use an immersion blender. Garnish with fresh cilantro or thai basil, serve with crusty bread.

Nutrition Facts : Calories 490.2, Fat 28.4, SaturatedFat 7, Cholesterol 103.5, Sodium 103.2, Carbohydrate 25.7, Fiber 8.8, Sugar 3.2, Protein 33.6

1 medium onion, minced
2 garlic cloves, pressed
1 inch piece gingerroot, grated
2 tablespoons vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (14 ounce) can light coconut milk
32 ounces chicken or 32 ounces vegetable stock
1/2 cup split red lentils, washed and drained
1 (15 ounce) can unseasoned pumpkin puree
1/2-1 teaspoon Thai red curry paste (optional)
black pepper, to taste
1/2 cup cilantro (to garnish)

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