Recipe - Lenitle Salad - Salada Diletss

1 md Onion; chopped
1 cup Lentils
3 cup Vegetable broth or water
Three fourths pound Pumpkin; peeled and cut into
One half " dice (about 3 cups)
3 tablespoon Lemon juice
One fourth cup Fresh parsley; minced
Three fourths teaspoon Ground ginger
One fourth teaspoon Salt (opt)
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Ground cumin
1/3 cup Scallions; cut or sliced up

in a large saucepan add the onions, lentils, and broth. Bring the mixture
to a boil, reduce the heat, and cover the pan. Simmer the lentils, stirring
them occasionally, for 30 minutes. Add the pumpkin, lemon juice, parsley,
ginger, salt, pepper, and cumin, stirring to combine the ingredients well.
Cover the pan and cook the mixture until the pumpkin is tender (about 2025
minutes) Before serving, toss the mixture with the scallions.

Calories per serving: 208 Fat: 1 gram

Source: Vegetarian Journal, Sep/Oct 1995 from Pooh's Recipe dbase
(lisa_pooh@delphi.com)

Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Oct 3, 1998