Ingredients2 cups red lentils1 cup pumpkin puree2 tbsp canola oil1 large onion, chopped 4 garlic cloves, minced1 carrot, chopped1 tbsp curry powder1 tsp cumin1 tsp hot sauce or chili peppers8 cups chicken or vegetable stock¼ cup lemon juice (juice from 2 lemons)¼ cup parsleyDirectionsPreparation:Rinse lentils.Chop onion and parsleyChop carrotGet Cooking:Heat oil in a pot large enough to hold 12 cups fluidsAdd chopped onion and garlic. Sauté for 2-3minuteAdd chopped carrot, sauté for 2-3 minutes.Add red lentils, cumin, curry powder, chili flakes or hot sauce, salt and pepper. Stir and simmer for 5 minutesAdd broth and pumpkin puree. Cover and simmer for about 30minutes, until red lentils are tender. They will fall apart and thicken the broth.Ladle into bowls and in each bowl, squeeze ½ tbsp lemon juice and sprinkle with ½ tbsp parsley.Serve immediately and enjoy.
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