Pumpkin Red Lentil Stew

Place a large pot over medium heat, then add the oil and heat until shimmering. Add the cumin seeds and let them sizzle for a few seconds, then stir in the chopped onion and sauté until translucent, about three to five minutes.

Add the garlic and ginger and cook for about one minute. Stir in the coriander, turmeric, and chili powder, and cook for another minute until fragrant.

Add the red lentils and stir to mix well with the spices, then pour in the vegetable broth or water, and bring the mixture to a boil. Add the cubed potato, salt, and pepper, then reduce the heat to low, cover the pot, and simmer for about 10 minutes or until the lentils and the potatoes are nearly cooked through, stirring occasionally.

Stir in the pumpkin and the frozen peas and carrots. Season with more salt and pepper to taste. Cover and simmer for another 10 minutes, until the lentils and vegetables are tender.

Taste and adjust seasoning as needed; add water to thin if necessary.

Serve the stew hot, garnished with fresh cilantro.