New Recipes to Cook Yummy Pumpkin red lentil stew - baby good

Pumpkin red lentil stew - baby good. There is nothing better than a warm, filling bowl of stew on a cold day. Fill up your senses and belly with this delicious Ethiopian Stew. Salt and pepper to taste (don't add seasoning to baby's portion if cooking for a family meal).

We're not vegetarians, but you could use this as a main meal, or as a side dish with something else. Like any stew or curry, this pumpkin lentil curry starts with plenty of aromatics. Sauté the onion in plenty of olive oil then add garlic and curry paste. You can Cook Pumpkin red lentil stew - baby good using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pumpkin red lentil stew - baby good

1. Lets Go Prepare of Salt.
2. Lets Go Prepare of Cooking oil.
3. Lets Go Prepare of Red lentil.
4. What You needis of Anchovies.
5. What You needis of Spinach.
6. What You needis of Pumpkin.
7. What You needis of Big onion.
8. Lets Go Prepare of Tomato.

Cook until the paste blends in with the mixture. Make it spicier with fresh habanero or other hot peppers, crushed red chili flakes, or just a bit more curry. Moroccan Pumpkin & Chickpea Stew is filled with warm spices and heart healthy produce for a warm, cozy lunch or dinner! Raisins - raisins plump up when cooking and a slight sweetness, use golden or regular.

Pumpkin red lentil stew - baby good step by step

1. Prep all your ingredients as below.
2. Heat your wok and cooking oil then fry anchovies,big onion and tomato.leave it for 2-3m until fragrance..
3. Then add in pumpkin,red lentil and abit if water.mixed well then leave it for 5m u til pumpkin and lentil soft n cook. Then add in spinach. And salt.done... it is delicious. And yummy perfect for your pasta sauce too..

Spinach - I used baby spinach, can also sub with baby kale. Includes black beans, roasted tomatoes, pumpkin purée, vegetable broth, water, red lentils, chopped onion, diced potatoes, sliced carrots, cocoa powder, red chili powder, cumin, cinnamon, salt. 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. This stew is basically this recipe customized with lamb and pumpkin and oh yes, I also used shallots instead of onions. I always enjoy my Moroccan lentils with plenty of harissa and make sure to make a big mess in my plate by It's so so good, I think I will make it again tomorrow.