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1 medium onion, chopped (3/4 cup)
1 cup lentils
3 cups vegetable broth or water
3/4 lb. pumpkin, peeled and cut into 1/2-inch cubes (about 3 cups)
3 Tablespoons lemon juice
1/4 cup minced fresh parsley
2 teaspoons finely grated fresh ginger
salt and black pepper to taste
1/2 teaspoon ground cumin
1/3 cup sliced scallions
Put onions, lentils and broth/water into a large saucepan. Bring broth to a boil, then reduce heat and cover pot. Simmer the lentils, stirring occasionally, for 30 minutes.
Stir in the pumpkin, lemon juice, parsley, ginger, salt and black pepper, and cumin, combining well. Cover again and cook until pumpkin is tender (about 20-25 minutes). Before serving garnish with scallions.
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