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Ethiopian Pumpkin Stew
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

Dillon Holmes
Dillon Holmes

Dillon Holmes began the Well Your World YouTube channel and Facebook group to provide support and camaraderie for people transitioning to and maintaining a health-promoting lifestyle. Although learning how to live this way is obviously very important, what Dillon felt was missing was a place to come together to celebrate our successes and vent about our challenges. His videos include cooking demos, Q&A sessions, and relaxed chats covering topics such as social pressures and calorie density. He also offers a biweekly LIVE interactive cooking show that you can learn more about at Join him in the Well Your World Facebook group at Head to and search “Well Your World,” plus the name of each of his recipes here to enjoy a cooking video.

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