Pumpkin and Red Lentil Curry

• 1 tablespoon extravirgin olive oil
• 2 cups chopped onion (about 2 medium)
• 5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 3 garlic cloves, minced
• 1 small jalapeño pepper, seeded and finely chopped
• 4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup dried small red lentils
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 6 lime wedges
  

Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook 10 minutes or until lentils are tender. Stir in salt and black pepper. Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.

Serves 6 (1 1/3 c. stew, 2 t. cilantro, 1 lime wedge); 222 calories.

VERDICT: Very good--subtly sweet, with some definite heat, and pretty, to boot. I substituted butternut squash, which works well. Keep.