Description
Comforting honey cinnamon pumpkin lentil stew brings warmth from Mediterranean kitchens with rich, earthy flavors. Hearty ingredients blend seamlessly, promising a delightful culinary journey you’ll savor down to the last spoonful.
Ingredients
Scale
Cinnamon Pumpkin:
- 400 grams (14.1 ounces) pumpkin or butternut squash, peeled, sliced into 1 centimeter thick pieces, then cut into bite-size wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon all spice
- 1/4 teaspoon salt
Lentils and Greens:
- 800 grams (28.2 ounces) canned lentils, well drained and patted dry
- 2 cups (packed) rocket/arugula leaves (preferably baby, otherwise hand-tear larger ones)
- 1/2 red onion, finely sliced
- 3 teaspoons fresh thyme leaves
Honey Walnuts and Dressing:
- 3/4 cup walnuts (or pecans)
- 1 1/2 tablespoons runny honey (or maple syrup)
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 4 tablespoons extra virgin olive oil
- 1 small garlic clove, finely grated
- 1/4 teaspoon allspice powder
- 1/4 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Cube pumpkin and coat with olive oil, cinnamon, allspice, and salt for enhanced flavor profiles.
- Sear pumpkin cubes in a non-stick skillet over medium-high heat for 3 minutes per side until golden and tender, working in batches to prevent overcrowding.
- Prepare honey-glazed walnuts by drizzling with honey, then sprinkling with cinnamon and salt, ensuring even coating.
- Roast walnuts in a preheated oven at 180°C/350°F for 15 minutes, rotating halfway through to achieve a caramelized texture.
- Create dressing by combining ingredients in a sealed jar, vigorously shaking until thoroughly blended and emulsified.
- Combine cooked lentils, rocket leaves, thinly sliced red onion, fresh thyme, and roasted pumpkin in a large mixing bowl.
- Dress the salad by pouring most of the prepared dressing and gently tossing to ensure even distribution of flavors.
- Transfer salad to a serving platter, garnish with candied walnuts, and finish with a final drizzle of remaining dressing just before serving.
Notes
- Prep Ahead Roast pumpkin and make honey walnuts in advance to reduce day-of cooking time and stress.
- Customize Swap rocket with spinach or mixed greens for different flavor profiles and nutritional variety.
- Dietary Friendly Replace honey with maple syrup for vegan option, ensuring inclusive meal preparation.
- Storage Tip Keep dressing and salad components separate until serving to maintain optimal texture and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg