Lentil and pumpkin stew with roasted garlic (Potaje de lentejas y calabaza) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 307) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    See recipe for variations.

  • TrishaCP on December 01, 2019

    We loved this dish, which we served as a main dish over rice. The stew gets incredible flavor from the roasted and raw garlic and the smoked paprika that are used. I subbed Anaheim chiles for Italian frying peppers and ground the saffron separately to avoid staining my big mortar and pestle, but otherwise followed the recipe as written. I agree with veronicafrance that you need to let this dish rest after adding the vinegar so the flavors can be incorporated.

  • veronicafrance on November 11, 2019

    Another success from this excellent book. The method may look unnecessarily complicated, but I think it's worth it for the depth of flavour. In particular, the roasted garlic really makes a difference. Notes: I used Pardina lentils. Puy lentils or other brown lentils would be good too. I used mostly water but added about a cup of chicken stock. Finally, when you add the vinegar at the end, it may seem too sharp, but during the 10-minute rest it mellows while still adding welcome acidity. Will make again! But not soon, as we have tons for the freezer. Great on a chilly autumn evening.

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