dish
Moroccan Tagine of Pumpkin and Lentils

6
Serves
256
Calories
13
Nutrients
10
Vitamins

Ingredients

1 cup lentils , rinsed
2 tablespoons olive oil , or butter
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 cup tomato puree
2 pound piece pumpkin squash peeled, seeded and diced
1 pound blanched greens chopped coarsely, optional

Cooking Instructions

1. Heat olive oil in a saucepan and add the onions, chili peppers, and cook for about 10 minutes, add the spices and continue to cook until onions are tender.

2. Add the lentils, tomatoes, tomato puree, and add water just to cover.

3. Simmer for about 20 minutes.

4. Peel and cube the squash and add to the lentils. Simmer until tender.

5. Add the optional greens to pan during the last 5 minutes of cooking.

6. Serve with rice or couscous. (You could also prepare this stew with white beans.)

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 6
Calories
256
Protein
14 g
Total Carbohydrate
41 g
Dietary Fiber
15 g
Soluble Fiber
2 g
Sugar
14 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Percent Calories from Protein
20 %
Percent Calories from Carbohydrate
61 %
Percent Calories from Fat
19 %
Vitamin A
593 IU
Vitamin B3 - Niacin
3 mg
Vitamin C
82 mg
Folate
298 mcg
Calcium
174 mg
Iron
5 mg
Phosphorus
234 mg
Potassium
1146 mg
Sodium
30 mg
Zinc
2 mg