INGREDIENTS

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 (15 oz) can pumpkin puree
• 1 cup dried red lentils
• 6 cups broth
• 1 ½ teaspoons curry powder
• 1 ½ teaspoons garam masala

INSTRUCTIONS

1. Heat oil over medium heat and add onion. Saute until softened – about 5 minutes.
2. Add garlic and ginger and cook one minute more.
3. Add pumpkin puree, lentils, broth, curry powder, and garam masala and stir well.
4. Increase heat and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Taste and season with salt and pepper to taste and more curry/garam masala powder as needed.

Serves: 6