Pumpkin Smoked Turmeric Lentils

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Ingredients

  • 1 tablespoon avocado or coconut oil

  • 1 onion, small diced

  • 4 celery stalks, small diced

  • 1 small pumpkin— use half if pumpkin is big (peeled, deseeded, small diced)

  • 1 inch ginger root, peeled and minced or grated using a hand zester

  • 3 garlic cloves, minced

  • 1 teaspoon chili powder

  • 1 tablespoon smoked turmeric (can use regular ground turmeric)

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • One 14.5-ounce can diced tomatoes

  • 16 ounces green lentils (can use any variety of lentils)

  • 3 cups vegetable broth (add more if a thinner, soup-like consistency is desired)

  • Two 13.5-ounce cans unsweetened coconut cream or coconut milk

  • 1/2 teaspoon pink Himalayan salt

  • Cracked black pepper to taste

  • 1 handful cilantro, rough chopped- plus more for garnish

  • 1/2 cup toasted pumpkin seeds for garnish

  • Optional- avocado for garnish

Heat a large Dutch oven or pot on medium to high heat. Add coconut or avocado oil, add onion and celery, then sauté for 3-5 minutes until onions are slightly translucent. Then add diced pumpkin and sauté until all veggies are slightly browned. Add ginger and garlic, sauté for 30 seconds, until garlic becomes fragrant. Add chili powder, turmeric, smoked paprika, and cumin. Sauté for another 30 seconds to allow spices to open up. Then add diced tomatoes, lentils, broth, coconut milk, salt, and pepper. Bring to a slight boil, cover with a lid and simmer for 45-60 minutes (until lentils are cooked through and tender). Taste to check seasoning, adjust salt and pepper if needed. Add cilantro.

Serve in a bowl and garnish with toasted pumpkin seeds and cilantro or avocado. Enjoy!

This recipe freezes well for a later date, if there are leftovers.

Charity Morgan