1 tbsp. olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tbsp. fresh grated ginger
1 serrano chili pepper, seeded and minced (optional)
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. cinnamon
2-3 dried red chili peppers (or to taste)
2 cups vegetable broth
1-14 oz. can diced tomatoes
1 cup split red lentils
2 cups peeled, seeded, and diced sugar pumpkin or winter squash (1 inch cubed)
1/2 cup coconut milk (from a can)
salt and pepper to taste
cooked basmati rice
- Coat the bottom of a medium-sized saucepan with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, serrano pepper (if using), cumin, coriander, turmeric, cinnamon and dried chili peppers. Sauté 1 minute more, until fragrant.
- Add broth, tomatoes, lentils and pumpkin. Stir a few times to incorporate and bring to a simmer. Allow to simmer until lentils and pumpkin are tender, about 20 minutes, stirring occasionally. Stir in coconut milk and remove from heat. Season with salt and pepper.
- Divide among bowls and serve with rice and cilantro.
~ adapted from convegblog.com