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Black Lentil and Pumpkin Curry Stew

By PowerProteinPlates Editorial TeamPublished May 10, 2026 | Updated Oct 25, 2026

Indian-Inspired Under review easy-recipeswhole-foods

Black beluga lentils and pumpkin simmer with tomatoes, coconut milk and warm spices, finished with lime and cilantro.

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Prep Under review

Cook Under review

Total Under review

Servings 6

Difficulty easy

Cuisine Indian-Inspired

Ingredients

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Servings - 6 +

• 1 cup black beluga lentils, rinsed
• 2 cups diced pumpkin (or butternut squash)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 3 cups vegetable broth or water
• Juice of 1 lime
• Fresh cilantro leaves, chopped (for garnish)

Instructions

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1. 1 Heat olive oil in a large pot over medium heat. Add cumin seeds and toast for 30 seconds until aromatic.
2. 2 Add finely chopped onion and sauté for 5-7 minutes until soft and translucent.
3. 3 Stir in minced garlic and grated ginger, cooking 1-2 minutes until fragrant.
4. 4 Add coriander powder, turmeric, cinnamon, smoked paprika, cayenne pepper (optional), black pepper, and salt. Stir continuously for 1 minute to toast spices.
5. 5 Pour in diced tomatoes with juices; cook for 5 minutes, stirring occasionally until tomatoes break down.
6. 6 Add rinsed black lentils and diced pumpkin; mix well.
7. 7 Pour in vegetable broth and bring to a boil.
8. 8 Reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and pumpkin is soft.
9. 9 Stir in light coconut milk and garam masala; simmer uncovered for 5 minutes to blend flavors and slightly thicken stew.
10. 10 Remove from heat, stir in fresh lime juice, and adjust salt to taste.
11. 11 Serve hot, garnished with chopped fresh cilantro leaves. Perfect alongside steamed rice or your favorite flatbread.

Timing

Allow for preparation, about 12-16 minutes sauteing and toasting, bringing to a boil, 30-35 minutes simmering or until lentils are tender, and 5 minutes finishing.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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