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