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Pumpkin Lentil Stew
Pumpkin Lentil Stew
Prep time
Cook time
Total time
Adapted from Jamie Oliver
Recipe type: Entree
Serves: 4
  • 6 slices bacon, cut into ¼ inch pieces
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 1 red onion, diced
  • 1 tsp fresh thyme leaves
  • 1 tsp ground cumin
  • 1 cup red lentils
  • 4 cups water
  • 1 tsp salt
  • 2 cups ½ inch cubes butternut squash
  • one 15 ounce can pumpkin puree
  • one 15 ounce can great northern beans, drained
  1. In a large soup pot over medium high heat, add the bacon pieces. Cook, stirring frequently until bacon is browned. To the bacon, add the carrots, celery and onion. Saute, stirring, until vegetables soften, about ten minutes. Add the thyme leaves and cumin and cook an additional minute.
  2. Add the lentils, water, salt, squash cubes, pumpkin and drained beans to the pot. Stir well and bring to a boil. Turn down to low to simmer and cover with the lid. Simmer for 15- 20 minutes or until the lentils and squash are cooked through.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2018/10/18/pumpkin-lentil-stew/