MOROCCAN TAGINE OF LENTILS & PUMPKIN

FOR THIS TAGINE YOU CAN USE PUMPKIN, butternut squash, or acorn squash. For a lovely addition, add greens both for color and fl avor (I use Swiss chard or escarole). You could also add white beans. Serve with Couscous (see Basics card) or rice for a complete dinner.

ingredients

• 2 tablespoons olive oil
• 2 onions, diced
• 2 fresh hot chile peppers, such as jalapeño or serrano, sliced thin
• 1 tablespoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 cup lentils, rinsed
• 4 tomatoes, peeled, seeded, and chopped, or one 14-ounce can crushed tomatoes
• 1/4 cup tomato purée
• 3 cups water, or as needed
• 1 pound butternut squash, peeled, seeded, and cut into 1-inch dice
• 1 pound bitter greens, such as Swiss chard, escarole, kale, or collards, blanched and coarsely chopped (optional)

Instructions

Heat the olive oil in a tagine, add the onions and chile peppers, and cook over medium heat for about 10 minutes, then add the paprika, cayenne pepper, and cumin and continue to cook until the onions are tender. Add the lentils, tomatoes, tomato purée, and water to cover. Simmer, covered, over low heat for about 20 minutes. Add the squash and more water, if needed. Simmer the squash for about 15 minutes longer, until tender. Add the greens, if using, to the pan during the last 5 minutes of cooking.

source: The tagine deck by Joyce Goldstein

SHARE

About fawayd