Spiced lentil and pumpkin tagine

Recipe from: 16 October 2015
recipe, vegetarian, dinner

Ingredients 13
Servings 6
Time 00:30

Ingredients

  • 275
    g
    brown lentils
  • 600
    g
    pumpkin or butternut
  • 60
    ml
    olive oil
  • 1
    large onion, finely chopped
  • 3
    cloves
    garlic, crushed
  • 2.5
    ml
    ground cumin
  • 2.5
    ml
    ground turmeric
  • pinch of Spanish smoked paprika (or 5ml harissa paste)
  • 1/2
    can
    chopped tomatoes
  • 45
    ml
    tomato paste
  • 2.5
    ml
    sugar
  • 5
    ml
    finely chopped parsley
  • 30
    ml
    finely chopped fresh coriander
 

Method

00:40
 
Rinse the lentils, then place them in a saucepan with one litre of cold water. Bring to the boil then reduce the heat and simmer for 20 minutes.

Peel and cut the pumpkin into 4cm pieces.

Heat the oil in a large saucepan or tagine. Add the onion and garlic and saute´ gently until opaque. Stir in the cumin, turmeric and smoked paprika or harissa and, after 30 seconds, add the tomatoes and the remaining ingredients, reserving some coriander to garnish. Season with salt and pepper, to taste.

Add the drained lentils and chopped pumpkin, stir well, cover and simmer until tender and cooked through. Adjust the seasoning if necessary and serve sprinkled with the reserved coriander.

Text and image:
Ideas magazine


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Read more on: dinner  |  recipe  |  vegetarian
 

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