Pumpkin Lentil Casserole

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1 hour 6 Servings Print RecipeEmail Recipe


2tablespoonunsalted butter
1mediumonion (finely chopped)
3cuppumpkin (pared & cubed 1-inch)
1tablespoonfresh lemon juice
2teaspoonfresh parsley (minced)
1⁄2teaspoonground ginger
1⁄8teaspoonblack pepper
1⁄8teaspoonground cumin
1⁄3cupscallion tops (sliced)


Melt butter in large saucepan over medium-high heat. When foam subsides, add onion; cook until softened, about 5 minutes. Add lentils; toss with spoon to combine. Pour enough cold water into pan to cover lentils; heat to boiling. Reduce heat and simmer, covered, stirring occasionally, until lentils are barely tender, about 20 minutes.

Add pumpkin, lemon juice, parsley, salt, ginger, pepper, and cumin to pan; stir to mix well. Cover pan; cook until pumpkin is tender, about 15 minutes.

Stir scallion tops into pumpkin-lentil mixture; transfer to covered serving dish. Serve hot.

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