Moroccan Pumpkin and Lentils

By devogirl

Ingredients

• 2 Tbs. olive oil
• 1 large onion, diced (1 1/2 cups)
• 1 jalapeno chile, seeded and sliced
• 1 14.5oz. can diced tomatoes, drained, or 4 tomatoes, chopped
• 1 cup dried green lentils, rinsed and picked through
• 1 Tbs. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. cumin
• 1 small pumpkin (2 lb), peeled, seeded and cubed
• 1/2 cup tomato puree
• 1/4 cup chopped fresh cilantro, for garnish

Preparation

Step 1

1. Heat oil in large saucepan over medium-high heat. Add onion and jalapeno, and saute 10 minutes, or until onion is translucent and golden. Add tomatoes, lentils, paprika, cayenne, and cumin, and cook 2 to 3 minutes more. Stir in pumpkin, tomato puree, 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.