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.
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.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6|
|Calories from Fat: 17 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 18.6mg||1 %|
|Potassium 777.7mg||20 %|
|Total Carbohydrate 37g||11 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 22.6g|
|Protein 11.3g||16 %|
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Calories per serving: 202
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