Moroccon Tagine Of Lentils & Pumpkin

For this tagine you can use pumpkin, butternut squash, or acorn squash. For a lovely addition, add greens both for color and flavor (I use Swiss chard or escarole). You could also add white beans. Serve with couscous or rice for a complete dinner.

Cuisine: MorocconMain Ingredient: Vegetables

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Recipe
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Ingredients

Ready in 45 minutes
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Original recipe makes 6

2 tablespoonsolive oil

2 Onions; diced

2 Jalapenos; sliced thin

1 tablespoonSweet paprika

1/4 teaspoonCayenne pepper

1 teaspoonCumin; ground

1 cupLentils; rinsed

1 14-oz canCrushed tomatoes; (or 4 tomatoes peeled seeded and chopped)

1/4 cupTomato puree

3 cupsWater; or as needed

1 poundButternut squash; peeled, seeded and cut into 1" dice

Bitter greens; such as swiss chard, escarole, kale or collards, blanched and co

Moroccon Tagine Of Lentils & Pumpkin Preparation

Heat the olive oil in a tagine, add the onions and chile peppers, and cook over medium heat for about 10 minute, then add the paprika, cayenne pepper, and cumin and continue to cook until the onions are tender. Add the lentils, tomatoes, tomato puree, and water to cover. Simmer, covered, over low heat for about 20 minutes. Add the squash and more water, if needed. Simmer the squash for about 15 minutes minutes longer, until tender. Add the greens, if using, to the pan during the last 5 minutes of cooking.