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Moroccan Pumpkin and Lentils

This hearty North African stew will ward off the first chill of fall with its colorful ingredients and warm, spicy flavors.

Ingredients: 

Ingredients: 

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2 Tbs. olive oil
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1 large onion, diced (about 1 ½ cups)
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1 jalapeno chile, seeded and sliced
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1 cup green lentils, rinsed
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1 Tbs. paprika
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¼ tsp. cayenne pepper
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1 tsp. cumin
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1 14.5-oz. can diced tomatoes, or 4 tomatoes, chopped
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1 2-lb. pumpkin, peeled, seeded and cubed
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½ cup tomato puree
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¼ cup chopped cilantro, for garnish

Instructions: 

1. Heat olive oil in large saucepan over medium-high heat. Add onion and jalapeño, and sauté 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 purée and 2 1/2 cups water. Season with salt and pepper.

2. 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. Garnish with cilantro, and serve hot.

Nutrition Information: 

Calories: 
161
Protein: 
9 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
25 g
Cholesterol: 
mg
Sodium: 
287 mg
Fiber: 
9 g
Sugar: 
7 g
Yield: 
Serves 8

Comments on this Recipe

This dish was awesome. A pain to peel a pumpkin but, well worth it. My friends also loved it. I will make again

This is a fabulous recipe. I make it all the time and it never fails to please. Great cold weather dish.

I served it to 30 some eager and some hesitant guest. They ALL raved about the flavors and uniqueness of this entree and several asked for the recipe, and some want to take a container of it home. Yahoooo

I tried to cut up a pumpkin and gave up, there has to be an easier way to do this, but I don't know of one.

How much canned pumpkin would this recipe take? Joe

I've served it over brown rice, but the strong flavor of tomatoes overwhelms the subtle flavor of pumpkin..

This is a very good meal. It was filling and light. Very delicious. I also added some chunks of butternut squash and 2 TBS of black beans to my dish. Very good. Thank you.

There are many delicious vegan recipes from Palestine, using green beans, spinach and chick peas, light green squash, and mloukhia (also eaten in Mexico).

This recipe looks very delicious. What is the purple things in it that look like Kalamata olives?

Don't add tomato puree. It overwhelms every other flavor. I'll need to doctor this up to make it interesting.

I cheat - I bake the pumpkin whole while the lentils are cooking!

Yum

Yummy

I just made this dish and LOVED IT!!! I used fresh tomatoes, so the tastes blended just perfectly, it is definitely a new favorite in my house since I planted some delicious seminole pumpkins that are taking over the yard! :)