Pumpkin and Red Lentil Curry

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 1 tablespoon olive oil extravirgin
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 0.8 teaspoon ground turmeric 
• 1 small jalapeno seeded finely chopped
• 6  lime wedges 
• 2 cups onion chopped 2 medium
• 5 cups pumpkin fresh cubed peeled 1 3/4 pounds
• 1 cup lentils dried red
• 0.3 teaspoon salt 
• 4 cups vegetable broth organic such as Swanson Certified

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Heat oil in a large saucepan over medium heat.
2. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeo); cook for 30 seconds, stirring constantly.
3. 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.
4. Serve with lime wedges.