Lentils and Pumpkin over Brown Rice

Lentil-based dishes are not only flavorful, but they also have plant-based protein to keep you satisfied. This recipe includes pumpkin, a vegetable we are highlighting during our monthly celebration of seasonality. We recommend a small sugar pumpkin for this recipe. If the pumpkin is hard to cut, slice small slits in the skin and microwave for 5 minutes before cutting. Don’t forget to save the seeds for making pepitas!

Serves 4

Rinse 1 cup red lentils. Add to a medium saucepan with 3 cups of water over medium-high heat. Cover and allow the lentils to cook for 20 minutes. In a medium skillet over medium-high heat, add 1 Tb olive oil and 2 cloves of minced garlic. Sauté for 2-3 minutes until fragrant. Add an additional 1 Tb olive oil, 2 cups cubed pumpkin (skin optional), 2 chopped Roma tomatoes, 2 chopped jalapeño peppers (seeds optional), 4 tsp grated ginger, 1 tsp curry powder, 1 tsp ground cumin, ½ tsp turmeric, ½ tsp garam masala and ½ tsp salt. Stir, cover and cook for 10 minutes until the pumpkin softens and the tomatoes fall apart. Stir every couple of minutes to prevent burning. When the lentils are finished cooking, drain excess water and add to the skillet. Stir and continue to cook for an additional 5 minutes or until the dish reaches the desired consistency. Stir in the juice of 1 lime (about 2 Tb juice). For a family-style dish, serve over 2 cups cooked brown rice and garnish with ¼ cup chopped cilantro.

Have you tried using pumpkin in a savory dish? Let us know @GPEmbrace!