nutritional information

Per SERVING:

  • Calories: 161
  • Protein: 9 g
  • Total Fat: 4 g
  • Carbohydrates: 25 g
  • Sodium: 287 mg
  • Fiber: 9 g
  • Sugar: 7 g
Vegan

Moroccan Pumpkin and Lentils

Moroccan Pumpkin and Lentils

Serves 8

This hearty North African stew will ward off the first chill of fall with its colorful ingredients and warm, spicy flavors.
  • 2 Tbs. olive oil
  • 1 large onion, diced (about 1 ½ cups)
  • 1 jalapeño chile, seeded and sliced
  • 1 cup green lentils, rinsed
  • 1 Tbs. paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. cumin
  • 1 14.5-oz. can diced tomatoes, or 4 tomatoes, chopped
  • 1 2-lb. pumpkin, peeled, seeded and cubed
  • ½ cup tomato purée
  • ¼ cup chopped cilantro, for garnish

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.

October 2006

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comments

Yummy

Mary - 2013-11-15 17:28:03

Yum

Mary - 2013-11-15 17:25:18

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

Natalie - 2013-10-17 17:11:36

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

Melisa - 2013-10-11 00:08:06

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

E L - 2013-09-17 21:22:19

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

rita foster - 2013-08-09 08:46:12

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.

Michele - 2011-10-07 14:20:29

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

micaela - 2011-10-06 02:52:02

How much canned pumpkin would this recipe take? Joe

Substitions? - 2011-10-05 15:04:08

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.

Mary - 2011-10-05 08:12:53

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

Carol - 2011-02-07 01:13:21

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

Julie - 2009-04-17 19:25:34

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

Maggie - 2011-10-14 16:16:15