Recipe by Tess Mallos (suggested by Francine Horne)
Francine: This Moroccan dish can be eaten with rice or crusty bread. I substituted the green lentils for 1 can of brown lentils to make it easier and quicker.
1 400g can brown lentils
600g firm pumpkin or butternut pumpkin
3 tbsp olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1/2 tsp ground cumin
1/2 ground turmeric
1/4 tsp cayenne pepper
1 tsp paprika
3 tsp tomato paste
1/2 tsp castor sugar
1 tbsp finely chopped flat-leaf parsley
2 tbsp chopped coriander leaves
- Halve the tomatoes crossways. Squeeze out the seeds and coarsely grate the tomatoes into a bowl down to the skin, discarding the skin. Set the grated tomato aside.
- Peel and seed the pumpkin and cut into 3-centimetre dice. Set aside.
- Heat the olive oil in a large saucepan over low heat, add the onion and cook until softened.
- Add the garlic, cook for a few seconds, then stir in the cumin, turmeric and cayenne pepper. Cook for 30 seconds, then add the paprika, grated tomato, tomato paste, sugar, half the parsley and coriander, a teaspoon of salt and freshly ground black pepper to taste. Add the lentils and pumpkin and stir well.
- Simmer, covered, for 20 minutes, or until tender. Adjust the seasoning and transfer to a serving bowl. Sprinkle with the remaining parsley and coriander and serve hot or warm with crusty bread.