- 1 T olive oil
- 2 medium onions, chopped
- 2 cups cubed fresh pumpkin
- 2 cups cubed breadfruit
- 2 cups chopped Callaloo
- 1 T fresh ginger
- 3 tsp. curry powder flakes
- 1/4 tsp red pepper
- 3 garlic cloves, minced
- 3-4 cups vegetable broth
- 1 can diced tomatoes, undrained
- 1 cup dried lentils
- salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin, breadfruit and next 6 ingredients; cook for 30 seconds, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and stir in lentils; cook until lentils are tender. Stir in salt and black pepper.
