1 medium onion, chopped
1 cup brown lentils
3 1/2 cups vegetable broth
340g (approx. 3/4 pound or 3 cups) pumpkin, peeled and cut into 1/2-inch cubes
3 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
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
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.
This is a simple recipe with a lot of flavour, and it's also very filling. I would recommend using only fresh lemon juice and parsley as these two ingredients are the dominating flavours (and fresh parsley is awesome anyway!). I used continental parsley, a bit more than 3 tablespoons of lemon juice, and I also added about 1/2 cup extra stock. I left out the scallions, and I served it over brown rice. I had some luck with freezing what was left over but I wound up thawing it out after a few days... I think it would be ok to freeze it for longer than that, though. (On a side note, brown rice freezes and defrosts very well).
I should probably add that the pumpkin I use is banana squash, or it may have been butternut squash that day:
If you make this recipe and use another variety, I'd love to know how it turns out. :)