Ethiopian Pumpkin Stew

Not only is this dish easy to throw together in a pinch, but the flavor of these spices is amazing! Enjoy it with butternut squash when pumpkins aren’t in stock. If you have a favorite berbere spice blend, you can substitute 2-3 tablespoons in place of the dried spices below. And if you don’t have all of the spices below on hand, don’t worry, it will still be delicious.

4 cups pumpkin, chunked or diced

3 cups dry green lentils, rinsed

2 red onions, chopped

6-8 cloves garlic, minced

2 tablespoons fresh ginger, peeled and grated

1 6-oz. can tomato paste

1 16-oz. bag frozen spinach (or 4-6 cups fresh)

12 cups water or veggie stock

2 teaspoons ground cumin

2 teaspoons coriander

2 teaspoons sweet paprika

2 teaspoons chili powder

1 teaspoons ground fenugreek

½ teaspoon ground cardamom

1/8 teaspoon ground cloves

Add all of the ingredients to a large soup pot and bring to a boil. Reduce the heat to medium and simmer for 30-45 minutes, or until the lentils and pumpkin are tender. Add additional water or vegetable stock to reach desired consistency.

Photo by Robin Saul