Lentil Base:

1 lb. brown lentils
1/2 lb. frozen green peas
1 large onion
3 cloves garlic
3 tbsp. olive oil
1 tbsp. Casablanca Seven Spices blend
2 tbsp. Adobo seasoning

Pumpkin Topping:

1 (28 ounce) can pumpkin puree
1 tbsp. maple syrup
1 tsp. cinnamon
1 tsp. nutmeg

Chop garlic and onion. Heat olive oil in saucepan and sauté garlic and onion until soft (about 2 minutes.) Add green peas and 1 cup of water. Heat until peas thaw. Add four cups of water and the 1 lb. package of lentils. Stir and cover. Heat until lentils are fully cooked.

In a large bowl, mix the pumpkin puree, maple syrup, nutmeg, and cinnamon. Stir until blended.

Let the lentil mixture cool, pour into the bottom of a 9x13-inch baking dish. Spoon the pumpkin puree mixture on top; coat evenly.

Bake at 350°F for 30 minutes. Enjoy!

Submitted by: Eric W. Severson