French Simmered Pumpkin and Lentils

2 T olive oil
1 large shallot, diced
1 14 0z. can diced tomatoes
1 c green lentils, rinsed
1 1/2 T dried tarragon
1 t dried rosemary
1 T dried thyme
1 t dried garlic
1 t dried basil
1 t white pepper
1 2-lb. pumpkin, peeled, seeded and cubed
1/4 c tomato puree or sauce
2 1/2 c water

Heat oil in large saucepan over medium-high heat. Add shallot and saute 10 minutes, or until onion is translucent and golden. Add tomatoes, lentils, and spices, and cook 2 to 3 minutes more. Stir in pumpkin cubes, tomato puree or sauce, and 2 1/2 c water. Season with salt and pepper.
Reduce heat to medium-low and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed. Season with salt and pepper.

Serves 8

Good served with baked potatoes. This is an improvization based on the Moroccan Pumpkin and Lentils recipe I tried a while back. J says he likes it even more this way with the French spices. I'd have used fresh spices if I had them, and some white wine in place of water. Next time...