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Pumpkin Stew Recipe
1 lb pumpkin chunks
1 onion, chopped
11/2 cups thinly sliced carrots
1/2 cup red lentils
16 oz canned tomatoes
11/4 cups vegetable stock
1/2 teaspoon mace
black pepper to taste
Saute onions and carrots in your favorite medium pan for 5 minutes. Add the lentils, tomatoes with their juice, stock and mace and season with pepper.
Bring to a boil, lower the heat, cover the pan and simmer gently for 15 minutes. Add the pumpkin, cover and then simmer gently for another 15
minutes (here is where you'd want to cook it not so long if your pumpkin was frozen). This is delicious by itself, over rice, or with a nice crusty bread.
I've also subbed other squash (butternut, acorn), but pumpkin remains my favorite! The cookbook recommends serving this with a dollop of sour
cream, optional.
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