Lemony lentils with pumpkin

4 Servings

Ingredients

Quantity Ingredient
1 medium Onion; chopped
1 cup Lentils
3 cups Vegetable broth or water
¾ pounds Pumpkin; peeled and cut into 1/2 \" dice (about 3 cups)
3 tablespoons Lemon juice
¼ cup Fresh parsley; minced
¾ teaspoon Ground ginger
¼ teaspoon Salt (opt)
¼ teaspoon Freshly ground black pepper
¼ teaspoon Ground cumin
⅓ cup Scallions; sliced

Directions

in a large saucepan add the onions, lentils, and broth. Bring the mixture to a boil, reduce the heat, and cover the pan. Simmer the lentils, stirring them occasionally, for 30 minutes. Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well.

Cover the pan and cook the mixture until the pumpkin is tender (about 20-25 minutes) Before serving, toss the mixture with the scallions.

Calories per serving: 208 Fat: 1 gram Source: Vegetarian Journal, Sep/Oct 1995 from Pooh's Recipe dbase (lisa_pooh@...)

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 3, 1998

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