Lentil and Bean Soup Stew with Roasted Pumpkin skin

1 Medium white onion diced

1 Cup of dried Lentils

1 Cup of Zucchini diced

1 Cup of Yellow Squash diced

1 Cup of Eggplant diced

1 Red Bell Pepper diced

1 Yellow Bell Pepper diced

1 Can of White Beans rinsed

I Can of Red Kidney Beans rinsed

1 1/4 Pumpkin

EVOO

2 cups of Vegetable Stock

Dried Basil

Dried Cilantro

Salt and Pepper

1 Tbsp Minced Garlic

Clean pumpkin and add EVOO and roast in the oven till the meat and the skin is soft

On medium heat add EVOO and Garlic, Basil, Cilantro and saute the onions

Add Peppers and saute for about 5 min till onions shows light brown

Add all the vegetables and mix with the onion and Pepper Mix

Add dried Lentils and Vegetable Stock and turn on High heat

Turn heat to low and simmer for 20 - 25 min until lentils are soft

Add Beans

Dice the roasted Pumpkin with the skin at 350 (175 C) till soft and add to your stew

This is perfect to freeze.