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Dinner recipe · from the recipe book

Smoky Coconut Pinto and Red Lentil Stew

A thick, smoky-sweet stew of pinto beans and silky red lentils simmered in coconut milk with chipotle-style paprika, butternut squash and a bright lime-cilantro finish.

Smoky Coconut Pinto and Red Lentil Stew

Ingredients

  • 2 cans, drained554 gPinto beans, canned, drainedrinsed
  • ⅔ cup120 gRed lentils, dryrinsed
  • 3¼ cups720 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 2½ cups cubed350 gButternut squash, peeledcut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 1½ medium160 gYellow oniondiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 1 tbsp14 gCanola oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • ¼ cup32 gPumpkin seeds (pepitas)toasted

Steps

  1. Prep first: dice the onion, mince the jalapeño and garlic, cube the butternut squash, rinse the pinto beans and red lentils, and chop the cilantro.
  2. Toast the pumpkin seeds in a dry Dutch oven or large pot over medium heat for 3 to 4 minutes until they pop and smell nutty; tip them into a bowl and set aside for garnish.
  3. Heat the canola oil in the same pot over medium heat. Add the onion and cook 5 minutes until soft, then add the jalapeño and garlic and cook 1 minute.
  4. Stir in the smoked paprika, cumin and oregano and cook 30 seconds until fragrant.
  5. Add the vegetable broth, diced tomatoes, butternut squash and red lentils. Bring to a boil, then lower to a gentle simmer, cover and cook 15 minutes, stirring now and then.
  6. Stir in the pinto beans, coconut milk and salt. Simmer uncovered 10 to 15 minutes until the squash is tender and the lentils have melted into a thick, creamy stew.
  7. Turn off the heat and stir in the lime juice and half the cilantro.
  8. Ladle into bowls and top with the remaining half of the cilantro and the toasted pumpkin seeds.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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