Lemon Lentils with Pumpkin
A great low-fat side dish, the pumpkin and lemon juice add layers of flavor to often bland lentils. This is a great fall side to serve with fish or use as a vegetarian main course.
Cooking Time1 hr
Ingredients
- 1 medium onion, chopped (3/4 cup)
- 1 cup lentils
- 3 cups vegetable broth or water
- 3/4 pound pumpkin, peeled and cut into 1/2-inch cubes (about 3 cups)
- 3 tablespoons lemon juice
- 1/4 cup fresh parsley, minced
- 3/4 teaspoon ground ginger
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/3 cup scallions, sliced
Instructions
- 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 20-25 minutes). Before serving, toss the mixture with the scallions.
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