Lentil and pumpkin pot with berbere and soy crunch – hearty and plant-based 🌱
Total time: 40 minutes
Difficulty level: normal
Lentil stew with Tasty-Pott Berbere seasoning & soy snack | Vegan stew recipe
preparation
Tasty lentil stew with vegetables and berbere from Tasty Pott
This hearty lentil and pumpkin stew with Tasty Pot Berbere and soy crunch is vegan, spicy, and filling—perfect for meal prep or as a hearty main meal.
Ingredients for 3-4 servings:
150 g red lentils ( Tasty Pott organic lentils )
300 g diced Hokkaido pumpkin (with skin)
1 onion, diced
1 garlic clove, finely chopped
1 tbsp tomato paste
800 ml vegetable broth (e.g. with the Tasty Pott organic vegetable broth )
1 tsp Berbere from Tasty-Pott
2 tbsp organic soy snack from Tasty-Pott , roughly crushed
1 tbsp oil (e.g. rapeseed or olive oil)
Salt & Pepper
Optional: Fresh parsley for garnishing
Easy preparation:
1. Heat oil in a large pot. Sauté the onion and garlic until translucent.
2. Add the pumpkin cubes and fry briefly, then stir in the tomato paste and berbere.
3. Add the lentils, pour in the vegetable stock, and simmer for about 25–30 minutes, until the lentils and pumpkin are soft.
4. Season with salt and pepper.
5. Before serving, sprinkle with Tasty-Pott Organic Soy Snack Crunch and optionally fresh parsley.
👉🏽Tasty tip:
This pot tastes even better the next day! It's also ideal for freezing—perfect soul food for your pantry.