Monday, March 12, 2012

Lemony Lentils with Pumpkin

Lemony Lentils with Pumpkin

From: SAA Cookbook Volume 4: Surviving Medical School, One Bite at a Time

1 med. onion, chopped (about 3/4 cup)
1 cup lentils
3 cups vegetable broth or water
3/4 lb. pumpkin, peeled and cut into 1/2" cubes (about 3 cups)
3 Tbs. lemon juice
1/4 cup fresh parsley, minced
3/4 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cumin
1/3 cup green onions, sliced

In a large saucepan, add the onions, lentils and broth.  Bring the mixture to a boil, reduce 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 green onions.

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