Afghan Pumpkin and Lentil Stew

Afghan Pumpkin and Lentil Stew

Afghan Pumpkin and Lentil Stew

By rachelcarr.com
Serves 4

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Details
  • Servings:   4
  • Calories:   198
  • Protein:   8g
  •  
  • Fiber:   9g
  • Sugar:   7g
  • Carb Total:   25g
  •  
  • Trans Fat:   0g
  • Saturated:   1g
  • Fat Total:   6g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • middle eastern
Comments
Ingredients
  • * 4 medium tomato, blanched and peeled
  • * 2 clove garlic
  • * olive oil for roasting
  • * 1 onion, diced
  • * 4 clove garlic
  • * 1 teaspoon cinnamon
  • * 1/2 teaspoon ground ginger
  • * 1/2 teaspoon black pepper
  • * 1 teaspoon sea salt plus more to taste
  • * 1 tablespoon tomato paste
  • * 1/4 cup red cooking wine (stock i ok)
  • * water a needed
  • * 1 cup cooked brown lentil
  • for the stew
  • * 1 kabocha squash
  • * 1/4 cup parsley, chopped
Instructions

Afghan Pumpkin and Lentil Stew serves 4 original recipe by rachelcarr.com.

View original preparation instructions

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