Spicy Pumpkin And Lentil Stew

• 1 T oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 t ginger
• 1 t cumin
• 1 ml chili
• 600 g pumpkin, in chunks
• 1 c vegetable stock
• 2 x 400 g cans chopped tomatoes
• 1 x 400 g can lentils (or 1 c dry, cooked)
• salt and pepper to taste

Fry onion and garlic in oil, with spices.

Add pumpkin, stock and tomatoes and simmer till pumpkin is just done.

Add lentils and heat through.

Adjust seasoning to taste.

Serve with pasta, mashed potatoes or rice.