| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Main dish, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 1 |
c |
Lentils |
| 3 |
c |
Vegetable broth or water |
| 3/4 |
lb |
Pumpkin, peeled and cut into |
|
|
1/2 " dice about 3 cups |
| 3 |
T |
Lemon juice |
| 1/4 |
c |
Fresh parsley, minced |
| 3/4 |
t |
Ground ginger |
| 1/4 |
t |
Salt, opt |
| 1/4 |
t |
Freshly ground black pepper |
| 1/4 |
t |
Ground cumin |
| 1/3 |
c |
Scallions, sliced |
INSTRUCTIONS
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@delphi.com) Posted to MM-Recipes Digest by "Robert Ellis"
<rpearson@snowcrest.net> on Oct 3, 1998
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