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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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