Red Lentil and Pumpkin Curry

Yield: 6 servings

1 Tbsp extravirgin olive oil
2 cups chopped sweet onion
5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 ¾ pounds)
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
¾ tsp ground turmeric
¼ tsp ground red pepper
3 garlic cloves, minced
1 small jalapeño pepper, seeded and finely chopped
5 cups vegetable broth
1 (14.5-ounce) can low-sodium diced tomatoes, undrained
1 cup dried small red lentils
salt to taste
¼ tsp freshly ground black pepper
¼ cup chopped fresh cilantro
6 lime wedges

• Add oil and sauté onions in a large saucepan for 5 minutes, stirring occasionally.
• Stir in pumpkin and next 7 ingredients; cook 30 seconds, stirring constantly.
• Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender.
• With a hand mixer, puree half of the pumpkin mixture.
• Stir in lentils; cook 10 minutes or until lentils are tender, more liquid may be added.
• Stir in salt and black pepper. Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges. 

Serving size: about 1-1/3 cups stew, 2 teaspoons cilantro, and 1 lime wedge

Nutrition Information: CALORIES 222, FAT 2.8 g, CARB 41.9g, PROTEIN 10.3g, SODIUM 245mg, FIBER 8.7g, CALC 123mg, CHOL Omg, IRON 4mg