Moroccan Pumpkin and Lentils

Moroccan Pumpkin and Lentils

6

2 tablespoons olive oil

1 large onion, diced 

1 jalapeño chile, sliced

1 cup green lentils, rinsed

1 tablespoon paprika

¼ teaspoon cayenne pepper

1 teaspoon cumin

4 tomatoes, chopped

1 2-lb. pumpkin, peeled, seeded and cubed

1 carrot, sliced

½ cup tomato purée

¼ cup chopped cilantro, for garnish

1. Heat olive oil in large saucepan over medium-high heat.

2. Add onion and jalapeño, and sauté 10 minutes, or until onion is translucent and golden.

3. Add tomatoes, lentils, and spices, and cook 2 to 3 minutes more.

4. Stir in pumpkin cubes, tomato purée, and 2 1/2 cups water.

5. Season with salt and pepper.

6. Reduce heat to medium-low, and cook 40 minutes, or until pumpkin, carrot, and lentils are tender, stirring occasionally and adding more water if needed.

7. Season with salt and pepper.

8. Garnish with cilantro, and serve hot.