Pumpkin Stew With Sour Cream | Constant Cookbook

Ingredients

• 40g/1½oz butter
• 2 onions
• 1 carrot
• 1 stick celery
• 3 sprigs rosemary
• 2 bay leaves
• 1 clove garlic
• 400g lentils
• 1.2litres/2pints 2fl oz vegetable stock
• 600g/1lb 5oz assorted pumpkin
• small bunch parsley
• 2 tbsp red wine vinegar
• 4 tbsp sour cream
• When the stew is almost ready, add the chopped parsley.
• To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
• Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.
• Calories: 273kcal
• Carbohydrate Content: 28g
• Fat Content: 12g
• Fiber Content: 9g
• Protein Content: 8g
• Saturated Fat Content: 7g
• Sugar Content: 14g