Pumpkin And Red Lentil Curry

• 1 tablespoon extravirgin olive oil
• 2 cups chopped onion (about 2 medium)
• 5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1 small jalapeno pepper, seeded and finely chopped
• 4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup dried small red lentils
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 6 lime wedges

1. Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeno); cook for 30 seconds, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook 10 minutes or until lentils are tender. Stir in salt and black pepper. Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.

extravirgin olive oil, onion, pumpkin, ground ginger, ground cumin, ground coriander, ground turmeric, ground red pepper, garlic, pepper, vegetable broth, tomatoes, red lentils, salt, freshly ground black pepper, fresh cilantro, lime wedges

Taken from www.myrecipes.com/recipe/pumpkin-red-lentil-curry (may not work)