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

fresh cilantro
cooked basmati rice

Instructions

1. 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.
2. 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.
3. Divide among bowls and serve with rice and cilantro.

~ adapted from convegblog.com