Moroccan Style Pumpkin With Lentils Recipes

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Steps:

• Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
• Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

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.

VEGETARIAN PUMPKIN TAGINE RECIPE

Steps:

• To begin making the Pumpkin Tagine Recipe, first cook the lentils until soft but not mushy. To cook the lentils in a pressure cooker, place the lentils the cooker along with 2 cups of water and salt. Cover the cooker, place the weight on and cook until you hear one whistle. After the first whistle, turn the heat to low and allow the lentils to simmer for about 3 minutes and turn off the heat.
• Allow the pressure to release naturally. Once the pressure is released, open the cooker and keep the lentils aside.
• The next step is to stew the tomatoes, roughly chop them and keep aside. Click here to see how to stew the tomatoes. The link shows you how to puree tomatoes, but for this recipe, chopped tomatoes work well.
• Get the vegetable stock ready too. Click to see how to make vegetable stock. If you don't find the time to make vegetable stock, then you can use water and adjust the spices in the Tagine to bring out the flavors.
• Next step is to make the Pumpkin Tagine. Heat oil in a heavy bottomed pan or a Tagine. Add in the onions and garlic and saute until the onions are soft and tender.
• Once the onions are soft, add in the turmeric powder, cumin powder, sambal oelek, paprika or chilli powder, sugar, salt and the tomatoes and pumpkin. Saute until the vegetables get partially cooked.
• Next add in the cooked lentils, stir it into the pumpkin tagine and check the salt and spice levels. Adjust to suit your taste. Cover the large pan or the tagine and simmer for about 15 minutes until all of them come together with the spices and are perfectly cooked.
• Turn off the heat and the Pumpkin Tagine is ready to be served along with your favorite spiced rice or couscous or Homemade Pita Bread.

MOROCCAN LENTIL STEW

Steps:

• Stir hot water and tomato bouillon together in a bowl until dissolved.
• Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
• Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
• Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

MOROCCAN LENTIL AND KALE STEW

Steps:

• Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
• Cook until lentils are tender; about 20 minutes.
• Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.

MOROCCAN PUMPKIN AND LENTILS

Steps:

• Dice onion. Seed and slice jalapeno. Rinse lentils. Dice tomatoes. Peel, seed and cube pumpkin. (To reduce prep time can use a 14.5 oz can of diced tomatoes.)
• Heat olive oil in large saucepan over medium-high heat.
• Add onion and jalapeno, and sauté 10 minutes, or until onion is translucent and golden.
• Add tomatoes, lentil and spices, and cool 2-3 minutes more. Stir in pumpkin cubes, tomato and water. Season with salt and pepper.
• Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed.
• Season with salt and pepper. Garnish with cilantro and serve hot.
• Note: based on recipe From Vegetarian Times magazine.