Pumpkin Lentil Curry

1/2 cups (290 g) red lentils

3 cups plus 2 tbsp water, for sauteeing, divided

2 medium size yellow onions, finely chopped

1 tbsp minced ginger

4 garlic cloves, minced

1 can (15 oz) light coconut milk

798 mL can pumpkin puree

1 tbsp curry powder

1/4 tsp cayenne

1/2 cup shredded unsweetened coconut (optional)

1/2 tsp salt

Heat 2 tablespoons of water in a large saucepan. Add onions, ginger, and garlic, and cook until onions are translucent, about 6 minutes.

Add lentils, remaining 3 cups water, coconut milk, pumpkin, curry powder, cayenne, and optional coconut, and cook over low-medium heat until lentils are mushy but still retain body and texture, 35 to 40 minutes.

Stir occasionally, and keep an eye on how quickly the liquid is evaporating. If it evaporates too quickly, you may need to add more water or milk before the lentils are cooked. Add salt. Serve over rice.