A hearty & fragrant Afghan stew featuring pumpkin and lentils, spiced with cinnamon, ginger and black pepper. 

1.5 hour


  • 1 cup Brown lentils, cooked
  • 6 cloves Garlic
  • 1/2 tsp Ginger, ground
  • 1 Kabocha squash
  • 1 Onion
  • 1/4 cup Parsley
  • 4 Tomatoes, medium

Canned Goods

  • 1 tbsp Tomato paste

Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Cinnamon
  • 1 tsp Sea salt+more
  • Sumac (sprinkle on yogurt)


For the sauce

  1. Blanche tomatoes in boiling water and plunge into ice water. Remove skins and toss whole peeled tomatoes in olive oil and salt.
  2. Roast 2 hours at 250 F on a sheet pan, uncovered.
  3. Saute onions and 4 cloves garlic.
  4. Add cinnamon, pepper, ginger, salt and tomato paste.
  5. Saute 2 more minutes.
  6. Deglaze with cooking wine.
  7. Add the roasted tomatoes and cook for 2 more minutes.
  8. Place the ingredients into a food processor and pulse a few times to create a thick, chunky sauce.
  9. Mix with the lentils and heat before serving.
  10. Adjust seasonings to taste.

For the stew

  1. Preheat oven to 350 F. Roast the winter squash whole for 45 min or until tender. Remove from the oven and cut in half. Remove the seeds and cut the flesh away from the skin.
  2. Mix roasted squash with the tomato and lentil sauce.
  3. Serve over cooked quinoa. Garnish with chopped parsley and mint, and yogurt (whole milk).