Vegan Lentil and Pumpkin Casserole Recipe | Cooking With Jade

Vegan Lentil and Pumpkin Casserole Recipe

Vegan Lentil and Pumpkin Casserole Recipe
Vegan Lentil and Pumpkin Casserole

Vegan Lentil and Pumpkin Casserole

Pumpkin is high in antioxidants and vitamins A, C, and E and lentils are rich in fibre, folate and potassium. In this recipe I made lentil and pumpkin casserole which is quicker to make but just as hearty.
Prep Time 20 minutes
Cook Time 55 minutes
Course Main Course
Cuisine Vegan
Servings 8
Calories 235 kcal


  • ½ pound of green lentils
  • 1 pound of pumpkin
  • 2 carrots
  • 2 red onions
  • 4 canned peeled tomatoes
  • 1 clove of garlic
  • 2 tablespoons olive oil
  • 1 cup of vegetable broth
  • 2 cloves
  • 2 tbsp of turmeric
  • 1 pinch of salt
  • 1 pinch of ground black pepper


  • Peel an onion and stick the cloves in it.
  • Chop an onion into dices
  • Put the lentils in a saucepan, cover them with cold water and bring to the boil.
  • At the first broth, lower the heat and simmer over low heat for 25 minutes.
  • Meanwhile, peel the pumpkin and carrots and cut everything into cubes.
  • Do the same with the second onion and the clove of garlic.
  • In a skillet, heat the olive oil and sauté the onion for 2 minutes.
  • Add the diced pumpkin and carrot, garlic, turmeric and stir for 5 minutes over medium heat; then add the vegetable broth and the peeled tomatoes and bring to the boil. Add salt and pepper.
  • Then add the cooked and drained lentils and mix well.
  • Serve hot.
Keyword Vegan Food

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

Notify of
Recipe Rating

Inline Feedbacks
View all comments
AI Avatar
Ask me cooking questions!