in a large saucepan add the onions, lentils, and broth. Bring the mixture to a boil, reduce the heat, and cover the pan. Simmer the lentils, stirring them occasionally, for 30 minutes. Add the pumpkin, lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to combine the ingredients well. Cover the pan and cook the mixture until the pumpkin is tender (about 20-25 minutes) Before serving, toss the mixture with the scallions. Calories per serving: 208 Fat: 1 gram Source: Vegetarian Journal, Sep/Oct 1995 from Poohs Recipe dbase (email@example.com) Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 304.5mg||8 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 11.2g|
|Protein 5.6g||8 %|
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Calories per serving: 85
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