1. |
Dice onion. Seed and slice jalapeno. Rinse lentils. Dice tomatoes. Peel, seed and cube pumpkin. (To reduce prep time can use a 14.5 oz can of diced tomatoes.) |
2. |
Heat olive oil in large saucepan over medium-high heat. |
3. |
Add onion and jalapeno, and sauté 10 minutes, or until onion is translucent and golden. |
4. |
Add tomatoes, lentil and spices, and cool 2-3 minutes more. Stir in pumpkin cubes, tomato and water. Season with salt and pepper. |
5. |
Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed. |
6. |
Season with salt and pepper. Garnish with cilantro and serve hot. |
7. |
Note: based on recipe From Vegetarian Times magazine. |