Red Lentils with Pumpkin (Indian)

Name: Red Lentils with Pumpkin (Indian) Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2-1/4 cups 99% fat free chicken broth; 2 medium onions chopped; 4 medium carrots peeled and sliced; 5 cloves garlic minced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp curry powder; 1 tsp ground turmeric; 1 cup dried red lentils rinsed and drained; 3-1/2 cups canned tomatoes chopped juice reserved; 4 cups cubed or pureed pumpkin; 1/2 tsp black pepper

(11)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 6

Ingredients

2-1/4 cups 99% fat free chicken broth2 medium onions, chopped4 medium carrots, peeled and sliced5 cloves garlic, minced2 tsp ground cumin2 tsp ground coriander1 tsp curry powder1 tsp ground turmeric1 cup dried red lentils, rinsed and drained3-1/2 cups canned tomatoes, chopped, juice reserved4 cups cubed or pureed pumpkin1/2 tsp black pepper

Directions

Makes 6 servings (2 cups each)

1. Heat 1/4 cup broth in large saucepan. Add onions, carrots, garlic, cumin, coriander, curry powder and turmeric, and saute until onions begin to soften, about 4 minutes.

2. Stir in remaining broth, lentils and tomatoes with juice. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

3. Add pumpkin. Return to a boil, reduce heat, cover and simmer until lentile are tender, about 25 minutes.

4. Stir in black pepper and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user DOGWLKER.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 136.6
Total Fat: 1.0 g
Cholesterol: 0.0 mg
Sodium: 802.6 mg
Total Carbs: 28.9 g
Dietary Fiber: 8.0 g
Protein: 6.7 g

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Member Reviews

CD10607729
I love Indian food, so I loved this recipe. I added a little cayenne for heat and also a cup of diced celery for green! But, all in all, it was yummy! - 10/5/12
YOITLE
I just made this tonight using a box of really old Indian curry mix. It was great, and the suspicious eaters in the house are hovering around the pot! I loved that it is an oil-free recipe, but is still so savory and with great satisfying mouth feel. It's a keeper. - 1/4/12
JALEPENOANN
I made this for dinner tonight. At first, I wasn't sure if I liked it or not, but after it sat for a bit and the flavours blended it was very good. I doubled most of the spices in it as I like my stuff HOT. Thanks for a yummy and filling recipe. - 8/25/08
DAIZYSTARLITE
yum - 7/5/19
CD12377244
Thick and hearty. - 12/14/12
DIRTYBUNNY
I used sweet potato instead of pumpkin because I had some mashed ones on hand. I also added cinnamon and nutmeg to the spice mix (because of the sweet potatoes) and toasted them in the skillet with the rest of the spices first, as is the way with most Indian recipes. Having it again at Thanksgiving - 11/17/11
AFRICKOREAN
Sounds like a really good dish! Hmmm.. wonder if sweet potatoes can be substituted for the pumpkin....I'm adventurous! - 6/20/11
LISA_GEEDELETE
Not quite my cup of tea. The acidity of the tomatoes seemed to clash with the mellow sweetness of the pumpkin and carrots. But then again, I've never been a big tomato fan, so take that with a grain of salt. I would probably double the spices if I made it again. - 11/15/10
SLOLOSER
Very good. I liked it better the second day than the first. As one of the other people posted, this recipe is better if it has had time to site a bit to allow the flavors to blend together. - 10/31/10
GIRLFRIDAY7
This is a very filling recipe. I worked out the servings a bit differently - 2 cups is a lot, especially if there is more to the meal. For the whole recipe, the calories are 1516, from the calculations on the cans of produce. I don't know if I would make it again...it was better after sitting. - 7/17/09
IVYCIRCLE
Very good. So warm, creamy and filling. Thank you! - 5/17/09
LB4HEALTH
Can't wait to try it. I will reduce the sodium by either cutting the broth with water or using low-sodium broth. Looks so good! - 3/14/09
LOVELYMRSB
I can't wait to try this! Sounds delicious! - 8/11/08
CD3537261
This is exactly the kind of recipe I've been looking for. I love pumpkin and I live in the East, so it's just perfect. I ate it with basmati rice. Very delicious. - 7/13/08
JULIABOSTON
I didn't make it yet, but it looks delicious. As soon as I buy the ingredients, I will! - 4/29/08