Lentil Stew with Butternut Pumpkin


  • 3 large stalks celery
  • 1 large onion
  • 1 large butternut pumpkin
  • 1 bag (500gr) brown lentils
  • 4 cups water
  • 2 cups vegetable broth
  • ½ teaspoon dried rosemary
  • Salt and pepper
  • 2 heaped tablespoons of parmesan or romano cheese
  • ¼ cup loosely packed fresh parsley leaves


  • Chop up the celery, onion and pumpkin and set aside
  • In a large pot, sauté the onions until transparent then add the water and vegetable broth.
  • Throw in all ingredients to the water and leave to simmer on a low heat for around 45 minutes to an hour
  • Alternatively, if you have a slow cooker, place all ingredients in the cooker and leave to slow cook (usually around 8 hours or so)
  • To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley


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