Coconut Pumpkin Lentil Stew - cooking recipe

Ingredients

1 medium onion, minced
2 garlic cloves, pressed
1 inch piece gingerroot, grated
2 tablespoons vegetable oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 (14 ounce) can light coconut milk
32 ounces chicken or 32 ounces vegetable stock
1/2 cup split red lentils, washed and drained
1 (15 ounce) can unseasoned pumpkin puree
1/2 - 1 teaspoon Thai red curry paste (optional)
black pepper, to taste
1/2 cup cilantro (to garnish)

Preparation

Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
Add the garlic and ginger, saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning.
Add the spices and saute for a minute more.
Stir in the coconut milk, stock, lentils, and pumpkin puree.
Simmer over medium-low heat for 40 to 50 minutes or until lentils are tender. Be sure to stir occasionally.
Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper. For a smoother stew, you can use an immersion blender. Garnish with fresh cilantro or thai basil, serve with crusty bread.