Spiced Lentil and Pumpkin Soup

Vegetarian

Ingredients

• 1 small chopped onion
• 1 finely chopped clove garlic
• 2 tsp. grated fresh ginger
• 3/8 cup vegetable oil
• 2 medium tomatoes, peeled and chopped (canned tomatoes work fine)
• 2 tsp. mild curry powder
• 1 pound red or yellow lentils
• 1 pound pumpkin, peeled, seeded, cut into chunks (or other winter squash)
• salt and pepper to taste

Preparation

In a big soup pot heat 1/4 cup oil. Saute onions, garlic, and ginger until golden brown. Add tomatoes. Add curry powder and lentils. Reduce heat. Saute five minutes, stirring frequently. Add 2 cups of water, cook until lentils absorb water (10 minutes). Add pumpkin and remaining oil. Saute five minutes. Add 6 cups water and boil. Reduce heat and simmer covered for about one hour, until lentils are soft. The pumpkin will be sort and disintegrate to a puree. Adjust seasoning. Serve with rice.

Source: Pumpkins and Squashes

From: In the Bag, October 3, 2007