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Yields:
8 servings
Meal Types:
Soups
Side Dishes
Lunch
Rating:
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Moroccan Pumpkin and Lentils

This hearty North African stew will ward off the first chill of fall with its colorful ingredients and warm, spicy flavors.

Ingredients

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.
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Fantastic!
29 Mar 09 by member: Baital
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Nutrition summary:

There are 153 calories in 1 serving of Moroccan Pumpkin and Lentils.
Calorie break-down: 24% fat, 59% carbs, 17% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 40
Calories 153
 
% Daily Values*
Total Fat 4.45g 7%
  Saturated Fat 0.618g 3%
  Polyunsaturated Fat 0.192g  
  Monounsaturated Fat 0.106g  
Cholesterol 0mg 0%
Sodium 13mg 1%
Potassium 600mg  
Total Carbohydrate 24.99g 8%
  Dietary Fiber 5.5g 22%
  Sugars 4.64g  
Protein 7.1g  
 
Vitamin A 191% Vitamin C 35%
Calcium 6% Iron 19%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
8%
of RDI*
(153 calories)
8% of RDI
Calorie Breakdown:
 
Carbohydrate (59%)
 
Fat (24%)
 
Protein (17%)
Carbohydrates, 24.99g (59%) Fat, 4.45g (24%) Protein, 7.1g (17%)
* Based on a RDI of 2000 calories