Pumpkin & Lentil Autumn Stew - Dairy Free & Delicious

Pumpkin and Lentil Stew... could it be any more Autumnal if I tried?! A dairy free stew that is absolutely delicious. This Autumn weather has me thinking about pretty much one thing the majority of the time - food. I can't help my little self! I love warming comfort foods like this Autumnal mash I made last week, I really enjoy baking during Autumn too. Microwave brownies (that counts as baking...right?!) and Orange & Apple Sponge galore.

I made this pumpkin and lentil stew with a broth base, this time I used beef broth but you could also easily use a veggie broth and it would taste just as good!

Pumpkin & Lentil Stew Ingredients: Serves 6

  • 2 Cups of Broth
  • 4 Cups of Pumpkin - peeled and chopped
  • 3 Peppers - I used yellow, green and red peppers to add colour - cored and chopped
  • 1 Head of Broccoli - Chopped, including the stem
  • 1 Cup of Dried Lentils
  • 2 Tsp of Turmeric
  • Salt & Pepper to season



  1. In a large saucepan heat the broth on medium heat.
  2. Add the pumpkin, peppers, broccoli and lentils.
  3. Add the turmeric and stir well.
  4. Sprinkle Salt and pepper to season and cover with a lid for 20-30 mins.
  5. Check the pumpkin is nice and soft and the lentils are cooked and enjoy!


Pin For Later:

An Autumnal Stew - Pumpkin and Lentil. Easy to make with simple ingredients perfect for the cooler months.