Lentils With Pumpkin Must Pumpkin Always Be Pie?

Mostly vegan/vegetarian. As a Cherokee-Swede born in South Africa I am drawn to multi-cultural traditional tastes. The tastes that are so perfect they become go-to dishes for many people. People are missing out! Matoke with peanut sauce, Uganda's national dish, is beyond your dreams in terms of taste! Rye/pumpernickle bread, so hearty and thick. Oatmeal made the old fashioned way. (Bet you don't know what that is!)

PREPARATION: Preparing pumpkin is very simple. Try making enough to use and some to freeze. Preheat oven to 350 degrees. Cut pumpkin in half and wash. Scrape out seeds and thready pulp. Bake skin-side-up on a cookie sheet or cake pan until pumpkin is tender enough to pierce with a fork - about 45 minutes. To keep pumpkin from drying out, cover loosely with foil or use a cake pan fitted with a wire rack and add a small amount of water. Cool and peel skin off with a paring knife. To puree use a food processor or a potato masher. One pound of pumpkin will yield about one cup of puree. PREPARATION: Preparing pumpkin is very simple. Try making enough to use and some to freeze. Preheat oven to 350 degrees. Cut pumpkin in half and wash. Scrape out seeds and thready pulp. Bake skin-side-up on a cookie sheet or cake pan until pumpkin is tender enough to pierce with a fork - about 45 minutes. To keep pumpkin from drying out, cover loosely with foil or use a cake pan fitted with a wire rack and add a small amount of water. Cool and peel skin off with a paring knife. To puree use a food processor or a potato masher. One pound of pumpkin will yield about one cup of puree.

Recipes

LEMONY LENTILS WITH PUMPKIN

(Serves 4 to 6)

This recipe and the ones following ask you to peel raw pumpkin. Sounds intimidating! Actually, I found it to be quite easy. Simply cut off a portion of pumpkin that is easy to hold in your hand and peel the skin with a sharp paring knife.

1 medium onion, chopped (¾ cup)

1 cup lentils

3 cups vegetable broth or water

¾ pound pumpkin, peeled and cut

into ½-inch cubes (about 3 cups)

3 Tablespoons lemon juice

¼ cup minced fresh parsley

¾ teaspoon ground ginger

¼ teaspoon salt (optional)

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cumin

⅓ cup sliced scallions

In a large saucepan add the onions, lentils, and broth. Bring the mixture to a boil, reduce the heat, and cover the pan. Simmer the lentils, stirring them occasionally, for 30 minutes.

Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well. Cover the pan and cook the mixture until pumpkin is tender (about 20 to 25 minutes). Before serving, toss the mixture with the scallions.

Total Calories Per Serving: 208

Directions at vrg.org

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