Lemony Lentils with Pumpkin

Submitted by picaress

Makes 4 servings

"Must Pumpkin Always Be Pie?" Adapted from The Vegetarian Resource Group, http://www.vrg.org/recipes/vjpumpkin.htm

Ingredients

1	medium onion, chopped (3/4 cup)
1	cup lentils
3	cups vegetable broth or water
3/4	pound pumpkin, peeled and cut into 1/2-inch cubes (about 3 cups)
3	tablespoons lemon juice
1/4	cup minced fresh parsley
3/4	teaspoon ground ginger
1/4	teaspoon salt (optional)
1/4	teaspoon freshly ground black pepper
1/4	teaspoon ground cumin
1/3	cup sliced scallions

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 pumpkin is tender (about 20-25 minutes).
Before serving, toss the mixture with the scallions.
Total Calories Per Serving: 208; Fat: 1 gram

Categories

Side Dish

Serving Size 365.0g

Amount Per Serving

Calories

240

Calories from Fat

% Daily Value^*

Total Fat

1.8g

Saturated Fat

0.4g

Cholesterol