Miniature Pumpkins Stuffed With Spiced Lentils Recipes

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

Steps:

• In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
• If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
• Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
• Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

MINIATURE PUMPKINS STUFFED WITH SPICED LENTILS

Steps:

• Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.
• While pumpkins are baking, in a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.
• Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.
• In the past, I've also baked a pretty medium-sized pumpkin at 325 (It takes longer, depending on size) and used it as a serving bowl.