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Stews

Pumpkin-Lentil Stew
Ingredients
This fragrant vegan stew comes together quickly in the Instant Pot - perfect for a chilly fall night.
2 Tbsp. olive oil
1 cup chopped onion
1 cup chopped onion
1 (1") chunk fresh ginger, peeled and minced
3 cloves garlic, minced
2 tsp. curry powder
1 cup water, plus more as needed
4 cups low-sodium vegetable broth
1 lb. red lentils, picked over
4 cups packed chopped fresh kale
1 (13.5-oz.) can light coconut milk
1 (15-oz.) can pure pumpkin
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Pumpkin-Lentil Stew

Pumpkin-Lentil Stew

Pumpkin-Lentil Stew
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:20 minutes
directions
In an Instant Pot or multi-cooker set to the saute function, heat oil over medium. Add onion. Season with salt. Cook until onion begins to soften, 6 to 8 minutes. Add ginger, garlic and curry powder. Cook 1 minute, stirring constantly.
To Instant Pot, add water to deglaze pot, stirring and scraping up any browned bits. Stir in vegetable broth, lentils, kale and coconut milk. Season with salt and pepper. Add pumpkin (do not stir).
Seal and bring to high pressure. Cook 8 minutes. Let quick release. Stir stew to combine, adding 1/4 to 1/2 cup water for desired consistency. Season with salt and pepper to taste.
Tip: For an extra pop of flavor, top with fresh cilantro.
Source: Hannaford fresh Magazine, October November 2024
 
 
 
 
 
 
 
 
 
 
 
 
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