Serves 6-8

Ingredients

• 1 tablespoon olive or coconut oil
• 1 medium white or yellow onion, chopped
• 6 cloves of garlic, minced
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• ¼ tsp ground cloves
• ¼ teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 2 cups vegetable broth
• 4 cups cubed cooking pumpkin
• 1 cup brown lentils, rinsed well
• Salt and pepper to taste
• Chopped cilantro to garnish

Directions

• Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion is soft.
• Next, stir in the spices and cook for a minute until spices are fragrant. Add the tomatoes, pumpkin, lentils, and some salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until the pumpkin is tender and lentils are fully cooked.
• Sprinkle with fresh chopped cilantro and serve right away.