Ingredients
- 1 small sweet onion, cut into wedges
- 1 yellow sweet pepper, seeded and sliced
- ½ cup lentils, rinsed and well drained
- 1 Tbsp. olive oil
- 1 tsp. grated fresh ginger
- 1 tsp. curry powder
- 1 tsp. ground cumin
- 1 26-oz. box chicken stock
- 1 15-oz.pumpkin puree
Instructions
- In a 4-5 quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Season to taste with salt and pepper before serving.