I first found this recipe years ago when I subscribed to Vegetarian Times magazine (RIP). Now the magazine’s articles and recipes are archived on a website, but at least part of it is behind a paywall. The original recipe is below, after which I’ve inserted my modifications.
(copied and pasted from the website)
Ingredients
- 2 Tbs. olive oil
- 1 large onion, diced (about 1 1/2 cups)
- 1 jalapeno chile, seeded and sliced
- 1 cup green lentils, rinsed
- 1 Tbs. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. cumin
- 1 14.5-oz. can diced tomatoes, or 4 tomatoes, chopped
- 1 2-lb. pumpkin, peeled, seeded and cubed
- 1/2 cup tomato puree
- 1/4 cup chopped cilantro, for garnish
Preparation
1. Heat olive oil in large saucepan over medium-high heat. Add onion and jalapeño, and sauté 10 minutes, or until onion is translucent and golden. Add tomatoes, lentils and spices, and cook 2 to 3 minutes more. Stir in pumpkin cubes, tomato purée and 2 1/2 cups water. Season with salt and pepper.
2. Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed. Season with salt and pepper. Garnish with cilantro, and serve hot.
My Modifications
- I used a red jalapeño since to me they have less of a “sharp” flavor
- I usually have le puy green lentils on hand, but I don’t this time–so I used black beluga lentils
- The pumpkin I used is sometimes called a sugar pumpkin, sometimes called a pie pumpkin. Either of these is fine. Don’t try this with a jack-o-lantern pumpkin! You won’t be happy.
- I used a small can of tomato sauce instead of 1/2 cup of tomato puree.
- No cilantro since I forgot to get it from the Safeway.
- This cooked way faster than the 40 min written in the recipe.