Get ready for a burst of fall flavors with this delectable recipe. Autumn is coursing through my veins, infusing my kitchen with its bubbling pots of deliciousness. This week’s recipe is a tantalizing fusion of flavors and textures. As the October breeze sets in, I find myself yearning for hearty bowls of root vegetables and whole grains. They awaken my dormant limbs like defibrillators.
For this recipe, we’ll be using whole pinhead oats, also known as steel-cut oats. They add a delightful chewiness to the soupy stew, complementing the slurping, lip-smacking deliciousness. Watch as the red lentils and pumpkin melt into submission, adding both flavor and color to the dish.
Autumn is coursing through my veins, infusing my kitchen with its bubbling pots of deliciousness. I often find myself with a little leftover pumpkin from my earlier cooking endeavors – pumpkin enthusiasts will understand. This recipe is the perfect way to use up those last remnants of pumpkin or butternut squash, giving your inner zero-waste warrior a high-five.
Ginger, Pumpkin & Pinhead Stew
Serves 8
You will need:
– 1 onion, peeled (use 1 large fennel for onion allergies)
– 2 tablespoons olive oil or ghee
– 6 cloves of garlic, peeled and diced
– A large pinch of ground turmeric and chili flakes
– ¼ teaspoon ground nutmeg
– ½ teaspoon ground cinnamon
– A thumb-sized piece of ginger, peeled and diced
– 1-3 handfuls of raw or cooked pumpkin chunks
– 1.5 liters homemade stock (we recommend chicken broth, but any stock will do)
– 165g pinhead (steel-cut) oats, pre-soaked for 30 minutes
– 225g red lentils, rinsed well
– A pinch of brown sugar
1. Finely dice the onion or fennel and sauté in a heavy-based saucepan with a little bit of your preferred fat over low to medium heat. Let it cook for 15-20 minutes until it becomes licky-sticky delicious. (Add the garlic halfway through cooking.) Season generously.
2. Add the spices, diced ginger, and pumpkin pieces to the saucepan. Stir to coat everything well. Pour in the stock and turn up the heat.
3. Time to add the pinhead oats and red lentils. Bring the mixture to a simmer and sprinkle in a pinch of brown sugar. Cook with the lid half on, half off for 60-90 minutes. If the pot starts to dry up, add more stock or water. It’s a good idea to stir occasionally and scrape the bottom of the pan with a wooden spoon.
4. Serve the stew hot in deep bowls with a dollop of yogurt and freshly grated nutmeg on top, if desired. This stew freezes well and can also be served with rice for a party. For an extra touch, try adding kale crisps on top (find the recipe at independent.ie).
Get ready to savor the flavors of autumn with this hearty stew that will warm your soul and leave you craving for more.
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