Lentil and Pumpkin Tagine
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons unsalted butter or olive oil
- 2onions, diced
- 3fresh chili peppers, thinly sliced
- 1tablespoon paprika
- ½teaspoon Cayenne pepper
- 1teaspoon ground cumin
- 1cup lentils
- 4tomatoes, peeled, seeded and chopped
- ¼cup tomato puree
- 1piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes
- 1pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
231 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 11 grams protein; 176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a saucepan over medium heat, warm the butter or oil.
- Step 2
Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
- Step 3
Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
- Step 4
Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.
Private Notes
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Cooking Notes
anabel fossas
I know tagine and Moroccan food so I knew I needed to double on the spices which I did. Also added salt which the recipe does not include. That done the dish was delicious.
LindaL
Really good. Used butternut squash, collards and, as recommended, as bit more spice and some salt. Need to add enough water for the lentils.
Marina
The recipe worked well. Didn't have tomatoes on hand so I used a 14 oz can of diced tomatoes. A bit of tomato paste diluted in the canned tomatoes liquid served as tomato puree. Only used two jalapenos without seeds, and it was just the right kick for me. You could increase the lentils a bit if you are so inclined. Very nice recipe if you are on the lookout to use up the pumpkin in something other than dessert!
EleanorJ
This recipe just did not work for me. Both the lentils and pumpkin needed more cooking time. I wound up adding cumin and adjusting seasoning to make the dish palatable.
anabel fossas
I know tagine and Moroccan food so I knew I needed to double on the spices which I did. Also added salt which the recipe does not include. That done the dish was delicious.
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