Burmese Pumpkin and Lentil Stew

Ingredients

• 2 cups Pumpkin, cubed
• 1 cup Red Lentils
• 2 tablespoons Coconut Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 4 cups Vegetable Broth
• 1 tablespoon Lime Juice
• 1 tablespoon Soy Sauce
• 1/4 cup Cilantro, chopped

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, chopped, 2 cloves garlic, minced, and 1 tablespoon ginger, minced. Cook, stirring often, for 5 to 7 minutes, until the onion is soft and translucent.
2. 2Add the 1 teaspoon turmeric powder, 1 teaspoon cumin powder, and 1 teaspoon coriander powder to the pot. Stir constantly for 1 minute until fragrant.
3. 3Add the 2 cups of pumpkin, cubed, 1 cup of red lentils, and 4 cups of vegetable broth to the pot. Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 30 to 40 minutes. Stir occasionally to prevent sticking. The stew is ready when the pumpkin is fork-tender and the lentils have broken down and thickened the stew.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of lime juice and 1 tablespoon of soy sauce.
6. 6Ladle the stew into bowls. Garnish with the 1/4 cup of cilantro, chopped.
7. 7Serve hot.

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