Moroccan Pumpkin and Lentils
From: Courtney, via fatfreevegan.com
- 1 large onion, diced
- 1 jalapeno chile, seeded and sliced
- 1 C green lentils, rinsed
- 1 Tbs. paprika
- 1/4 tsp. cayenne pepper
- 1 tsp cumin
- 1 14.5 oz can diced tomatoes (undrained), or 4 tomatoes, chopped
- 1 2-lb pumpkin, peeled seeded and cubed (If you don't have pumpkin, you can substitute any winter squash)
Heat some water/broth in a large saucepan over med.-high heat. Add onion and jalapeno and sauté for 10 min, or until onion is translucent and golden.
Add tomatoes, lentils and spices, and cook 2-3 minutes more. Stir in pumpkin cubes, tomato, and 2 1/2 C water. Season with salt and pepper to taste.
Reduce heat to med-low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed.
Garnish with cilantro if you like, and serve warm.
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