Pumpkin Stew

• 1 lb pumpkin, chunks
• 1 onion, chopped
• 1 12 cups thinly sliced carrots
• 12 cup red lentil
• 16 ounces canned tomatoes
• 1 14 cups vegetable stock
• 12 teaspoon mace
• black pepper

1. Saute onions and carrots in your favorite medium pan for 5 minutes.
2. Add the lentils, tomatoes with their juice, stock and mace and season with pepper.
3. Bring to a boil, lower the heat, cover the pan and simmer gently for 15 minutes.
4. Add the pumpkin, cover and then simmer gently for another 15 minutes (here is where you'd want to cook it not so long if your pumpkin was frozen).

pumpkin, onion, carrots, red lentil, tomatoes, vegetable stock, mace, black pepper

Taken from www.food.com/recipe/pumpkin-stew-318191 (may not work)