Moroccan Pumpkin and Lentils

Ingredients

• 2 tbsp olive oil
• 1 cup dry green lentils
• 1 tsp cumin
• 1 tbsp paprika
• 1/4 tsp cayenne pepper
• 8 sprigs cilantro
• 1 large onion
• 2 lbs pumpkin
• 4 medium whole red tomatoes
• 1 jalapeno chili pepper
• 2 1/2 cups water

Directions

1. 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.)
2. Heat olive oil in large saucepan over medium-high heat.
3. Add onion and jalapeno, and sauté 10 minutes, or until onion is translucent and golden.
4. Add tomatoes, lentil and spices, and cool 2-3 minutes more. Stir in pumpkin cubes, tomato and water. Season with salt and pepper.
5. Reduce heat to medium low, and cook 40 minutes, or until pumpkin and lentils are tender, stirring occasionally and adding more water if needed.
6. Season with salt and pepper. Garnish with cilantro and serve hot.
7. Note: based on recipe From Vegetarian Times magazine.