Spiced lentil and pumpkin tagine

Ideas
6 servings Prep: 30 mins, Cooking: 40 mins
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This aromatic vegetarian tagine is perfect as a midweek meal or for entertaining over a weekend. Comfort food at its best!

By Food24 May 04 2015
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Ingredients (12)

275 g lentils — brown
600 g pumpkin — or butternut
1 onion — finely chopped
3 garlic — cloves, crushed
2.5 ml cumin — ground
2.5 ml turmeric — ground
smoked paprika — ground
1/2 tomatoes — chopped
45 ml tomato paste
2.5 ml sugar
5 ml fresh parsley — chopped
30 ml fresh coriander — finely chopped
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Method:

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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