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Dinner recipe · from the recipe book

Coconut Red Lentil and Pinto Bean Pozole-Style Stew

A creamy, gently spiced coconut stew of silky red lentils, tender pinto beans and butternut squash, brightened with lime, cilantro and crunchy toasted pepitas.

Coconut Red Lentil and Pinto Bean Pozole-Style Stew

Ingredients

  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tsp4 gGround cumin
  • 1¾ tsp5 gChili powder
  • 2 tsp2 gDried oregano
  • 2 tbsp32 gTomato paste
  • 3 cups cubed420 gButternut squash, peeledcut into 3/4-inch cubes
  • 1 cup190 gRed lentils, dryrinsed
  • 1 can, drained277 gPinto beans, canned, drained
  • 3 cups720 gWater
  • 1 cup200 gCoconut milk, cannedstirred well
  • 3 cups loosely packed90 gBaby spinach
  • ¾ tsp4 gSalt
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped
  • ¼ cup32 gPumpkin seeds (pepitas)

Steps

  1. Prep first: dice the onion, mince the garlic and jalapeño, cube the butternut, rinse the red lentils, and chop the cilantro.
  2. Toast the pumpkin seeds in a dry Dutch oven over medium heat, stirring, for 3 to 4 minutes until they pop and turn golden. Tip them into a bowl and set aside for garnish.
  3. Heat the canola oil in the same Dutch oven over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and jalapeño and cook for 1 minute.
  4. Stir in the cumin, chili powder, oregano and tomato paste and cook for 1 minute until fragrant and brick red.
  5. Add the butternut, red lentils, pinto beans and water. Bring to a boil, then cover and simmer gently for 20 minutes, stirring now and then, until the lentils break down and the squash is tender.
  6. Stir in the coconut milk and salt and simmer uncovered for 5 minutes until thick and creamy.
  7. Turn off the heat and stir in the spinach until wilted, then stir in the lime juice.
  8. Ladle into bowls and top with the cilantro and the toasted pumpkin seeds.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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