Vegan Lentil and Pumpkin Casserole | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Lentil and Pumpkin Casserole


(Cooking Time: 55minutes Preparation Time: 20 minutes Servings: 8)

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.

Pumpkin Slices


  • Amount per Serving
  • Calories 235g
  • Fats 4.1 g
  • Cholesterol 3.6mg
  • Total Carbohydrate 39 g
  • Protein 13 g


  • 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
Pumpkin dish


  • 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.
lentil and pumpkin casserole

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.

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