Mmm...Moroccan Stew - Part 2

Okay, so I've had a few requests for my Moroccan Stew recipe. Here goes: (Oh, this serves 6 but I always double it so we can eat it for a few meals). Let me know if anyone is brave enough to try it - it's SOOOO yummy!

1 cup lentils, washed
3 cups water
1 carrot, diced
1 onion, chopped
1 to 2 cups pumpkin or butternut squash
1 15-oz. can petite diced tomatoes
1 15-oz. can corn, drained
1/2 tsp. salt
2 tsp. cumin
3 garlic cloves, pressed
1/2 tsp. black pepper
3/4 tsp. ginger (dried)
1 15-oz. can chickpeas (garbanzo beans), drained

1. Place the lentils in a pot with 3 cups water and bring to a boil.
2. Partially cover and cook over low heat for 15 minutes, stirring occasionally.
3. Add the vegetables, spices and chickpeas; partially cover and cook 30 minutes, stirring occasionally.
4. If the stew is too thick, add boiling water to thin.
5. May serve over rice or couscous.