Ingredients:

• 1 cup red lentils, rinsed (can substitute for one can of prepared lentils)
• 3 cups water
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups cubed pumpkin
• 2 Roma tomatoes, chopped
• 2 jalapeno peppers, chopped
• 4 tsp grated ginger
• 1 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp salt
• 2 tbsp lime juice
• 2 cups cooked brown rice
• 1/4 chopped cilantro

Procedure:

1. If using canned lentils, drain and rinse and proceed to step 2. For dry lentils, rinse and add to a medium saucepan with water over medium-high heat. Cover and allow the lentils to cook for 20 minutes.
2. In a medium skillet over medium-high heat, add olive oil and the minced garlic and auté for 2-3 minutes until fragrant. Add an additional cubed pumpkin, tomatoes, jalapeño pepper, spices and salt. Stir, cover and cook for 10 minutes until the pumpkin softens and the tomatoes fall apart. Stir every couple of minutes to prevent burning.
3. Drain lentils add to the skillet. Stir and continue to cook for an additional 5 minutes or until the dish reaches the desired consistency. Stir in the lime juice.
4. For a family-style dish, serve over brown rice and garnish with chopped cilantro.