Ingredients

1 cup red lentils, picked over and washed
3 cups water
1 carrot, scraped and cut into diagonal slices
1 medium onion, coarsely chopped
1 to 2 cups peeled pumpkin or butternut squash (see note)
1/2 teaspoon salt (or more to taste)
1 1/2 teaspoon ground cumin
3 garlic cloves, pressed
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 teaspoons freshly grated ginger (or 3/4 teaspoon dried)
15-ounce can chickpeas, drained
1/3 cup chopped fresh Italian flat parsley or cilantro (leaves of coriander plant), to garnish

Place the lentils in a pot and cover with water. Swish them around, drain and cover with fresh water. Repeat until the water runs clear. Transfer to a pot with the 3 cups of water and bring to a boil. Partially cover (or the pot will boil over), and cook over low heat for 15 minutes, stirring occasionally.
Add the vegetables, spices and the chickpeas; partially cover and cook 30 minutes or until the stew is thick. Stir gently from time to time during the cooking process.
(If the stew is too thick, or if serving over rice, add boiling water and thin to desired consistency. Let cook 5 minutes longer. If too thin, remove the cover and slightly raise the heat, if necessary, to evaporate excess water.)
To serve, divide among bowls and garnish with parsley or cilantro. Makes 6 servings.

Directions

Note: To facilitate peeling the pumpkin or butternut squash, make a few slits in a large piece of pumpkin (or use the bottom bulb of the squash) and place in the microwave for 2 to 3 minutes, or until just soft enough to peel. Cool slightly, remove seeds, peel and cut into chunks.