Moroccan Pumpkin and Lentils
Moroccan Pumpkin and Lentils might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 9g of protein, 4g of fat, and a total of 179 calories. This recipe serves 8 and costs 66 cents per serving. 405 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of cumin, cayenne pepper, jalapeno chile, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. Similar recipes include Moroccan Braised Lentils, Moroccan Chicken and Lentils, and One Pot Moroccan Lentils + Quinoa.
Servings: 8
Ingredients:
1 14.5-oz. can diced tomatoes, or 4 tomatoes, chopped
¼ tsp. cayenne pepper
¼ cup chopped cilantro, for garnish
1 tsp. cumin
1 cup green lentils, rinsed
1 jalapeño chile, seeded and sliced
2 Tbs. olive oil
1 large onion, diced (about 1 ½ cups)
1 Tbs. paprika
1 2-lb. pumpkin, peeled, seeded and cubed
½ cup tomato purée
Equipment:
sauce pan
Cooking instruction summary:
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.
Step by step:
1. Heat olive oil in large saucepan over medium-high heat.
2. Add onion and jalapeño, and sauté 10 minutes, or until onion is translucent and golden.
3. 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.
4. 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.
5. Garnish with cilantro, and serve hot.
Nutrition Information:
covered percent of daily need
