Pumpkin & “Peas”    No. 333                            Yields 6 Servings
 
      1 tbls      butter                   1/2 tsp       ginger, ground
    1/2 cup       onion, finely chopped    1/4 tsp       salt
      1 cup       lentils                  1/8 tsp       black pepper, freshly
      3 cups      water                                  ground
      3 cups      pumpkin, peeled and        1 pinch     cumin, ground (gen-
                  cut into 1-inch cubes                  erous pinch)
      1 tbls      lemon juice              1/3 cup       scallion tops, sliced
      1 tbls      parsley, fresh, minced
 
 Melt the butter.
 Saute the onion in the butter in a large saucepan over medium heat until
 soft.
 Stir the lentils into the onion.
 Pour in the water (it should cover the lentils).
 Bring to a boil.
 Reduce heat to s simmer
 Cover.
 Simmer, stirring  occasionally, for 20 minutes.
 Add the pumpkin, lemon juice, parsley, ginger, salt, pepper and cumin,
 stirring to combine.
 Cover.
 Cook for another 15 minutes or until the pumpkin is tender.
 Toss with the scallion tops just before serving.

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