Serve this colorful, perfectly spiced stew with your favorite steamed grains, such as rice or quinoa, or whole grain bread.
Ingredients
1/2 tsp
Mustard seeds
1 tsp
Cumin seeds
1 cup
Yellow onion
(finely chopped)
1 medium pepper(s)
Jalapeno pepper
(seeded and finely chopped)
1 tbsp
Ginger
(grated fresh)
3 clove(s)
Garlic
(minced)
908 gm
Pumpkin
(small; (2 lb; peeled; seeded; 5 cups))
1 cup
Red lentils, raw
1 cup
Tomato
(coarsely chopped)
1 tsp
Cumin
(ground)
1 tsp
Coriander, ground
(ground)
1/2 tsp
Turmeric, ground
(ground)
1/2 tsp
Paprika
2 tbsp
Lime Juice
1/2 tsp
Sea Salt
1 dash
Black pepper
(Freshly ground; to taste)
1 cup
Spinach
(chopped fresh)
Instructions
In a large skillet cook mustard and cumin seeds over medium 2 to 3 minutes or until toasted and starting to pop. Reduce heat to medium-low. Add onion, jalapeño, ginger, and garlic; cook and stir about 10 minutes or until onion is tender, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add the next seven ingredients (through paprika) and 5 cups water; stir well. Cover and cook about 20 minutes or until lentils are just tender. Stir in lime juice, salt, and black pepper. Sprinkle with spinach just before serving.
