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Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups chopped onion (about 2 medium)
- 1 small jalapeno, seeded and finely chopped
- 5 cups cubed peeled fresh pumpkin (about 2 pounds, I just used one good-sized pie pumpkin)
- 4 cups organic vegetable broth
- 1 tsp ground ginger
- 1 can of chopped tomatoes, undrained (14.5 oz)
- 1 tsp ground cumin
- 1 cup dried small red lentils (I almost doubled this to make the dish thicker.)
- 1 tsp ground coriander
- 1/4 tsp salt (I used at least triple this, but the tomatoes were salt-free)
- 3/4 tsp ground turmeric
- ground black pepper
- 1/4 tsp ground red pepper
- chopped fresh cilantro
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Recipe Info
Category : Pasta & Rice
Rating : 0
Contributor : marc
Print Recipe
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Directions
6 lime wedges
Heat oil in a large (LARGE! use a big pot if you don't have a saucier.) over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeno); cook for 30 seconds and stir constantly. Add broth and can of tomatoes; bring to a boil. Cover, reduce heat and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook another 10 minutes or until lentils are tender. Stir in salt and black pepper. Ladle stew into individual bowls, sprinkle with cilantro and serve with lime wedges. (6 servings)
This was great, and very healthy, but I dumped in some extra garam masala and squeezed a bunch of lime juice in. Before those additions it was slightly drab.
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