Savory Pumpkin Brown Lentils

Needed to use up some canned pumpkin and I loooove brown lentils. How convenient I also had some veggie broth to use up! I had just under 3 cups of broth so I added some water to even it out to get a full batch of lentils using the 1:3 ratio for brown lentils - liquid. Makes a nice side dish, goes great with broccoli and tofu!

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  cup lentils
• 3  cups vegetable broth (or stock)
• 2  cups pumpkin puree (or 1 15-oz can)
• 1  teaspoon nutmeg
• 1  teaspoon marjoram
• 1⁄2 teaspoon thyme
• 1  dash cinnamon

Directions

1. Sort through the lentils to remove any stones, twigs, etc. and rinse them under the tap a few times.
2. Bring the broth to a boil then lower the heat.
3. Add the pumpkin and stir until it's completely melded.
4. Add the spices and mix well.
5. Add the lentils and loosely cover the pot, let simmer for about 20 minutes or until the lentils have softened a little bit.
6. Fluff up and serve, salt and pepper to taste.