Ingredients
1 small sweet onion, cut into wedges
1 yellow sweet pepper, seeded and sliced
1/2 cup lentils
1 Tbsp olive oil
2 tsp grated fresh ginger
1 tsp curry powder
1 tsp ground cumin
1 26-oz box chicken or vegetable stock
1 15-oz can pumpkin puree or fresh puree pumpkin or squash
Preparation
In a 4- to 5-quart dutch oven cook onion, sweet pepper, and lentils in hot oil over medium high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to rolling boil, reduce heat to medium-low and simmer, covered for 25 minutes or until lentils are tender. Season to taste with salt and pepper before serving.
