Prep 15 mins
Cook 1 hr 30 mins
The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one "Jack Be Little" or other miniature pumpkin per person.
- 6 tiny pumpkins
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 (8 ounce) can tomato sauce
- 1 teaspoon sugar
- 2 tablespoons ground cumin
- 2 teaspoons sweet paprika
- 1 teaspoon cinnamon
- 2 cups brown lentils, rinsed and picked over
- 3 1⁄2 cups vegetable broth or 3 1⁄2 cups reduced-sodium chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne
- Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.
- While pumpkins are baking, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.
- Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.
- In the past, I've also baked a pretty medium-sized pumpkin at 325 (It takes longer, depending on size) and used it as a serving bowl.