Moroccan Pumpkin and Lentils

Ingredients

• 2 tbsp olive oilNutrition
• 1 cup dry green lentilsNutrition
• 1 tsp cuminNutrition
• 1 tbsp paprikaNutrition
• 1/4 tsp cayenne pepperNutrition
• 8 sprigs cilantroNutrition
• 1 large onionNutrition
• 4 medium whole red tomatoesNutrition
• 1 jalapeno chili pepperNutrition
• 2 1/2 cups waterNutrition
• 2 lbs pumpkinNutrition

Directions

1. 1Dice onion. Seed and slice jalapeno. Rinse lentils. Dice tomatoes. Peel, seed and cube pumpkin. (To reduce prep time can use a 14.5 oz can of diced tomatoes.)
2. 2Heat olive oil in large saucepan over medium-high heat.
3. 3Add onion and jalapeno, and sauté 10 minutes, or until onion is translucent and golden.
4. 4Add tomatoes, lentil and spices, and cool 2-3 minutes more. Stir in pumpkin cubes, tomato and water. Season with salt and pepper.
5. 5Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed.
6. 6Season with salt and pepper. Garnish with cilantro and serve hot.
7. 7Note: based on recipe From Vegetarian Times magazine.

Nutrition per serving

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