Ingredients
- 1 cup green or brown lentils, rinsed
- 2 cups diced pumpkin or canned pumpkin puree
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can coconut milk
- 4 cups vegetable broth
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat a bit of olive oil in a large skillet. Add finely chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant—about 3-4 minutes.
- Stir in cumin, coriander, turmeric, and a dash of cayenne. Let these toast for a minute, releasing their incredible aromas.
- Add rinsed lentils and diced pumpkin or pumpkin puree to the skillet. Stir to coat everything evenly with the spices.
- Pour in vegetable broth and coconut milk, bringing the mixture to a gentle boil. Then, reduce the heat and simmer, covered, for 25-30 minutes, or until the lentils are tender.
- Season with salt and freshly cracked black pepper to taste. Stir in chopped cilantro for an added burst of flavor.
- Serve up in bowls and enjoy with rice, naan, or just on its own!
Notes
For a protein boost, try adding chickpeas in place of lentils. Sweet potatoes can also be substituted for pumpkin. If you prefer milder flavor, swap out the cayenne for smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan