LENTIL AND PUMPKIN TAGINE
Provided by Moira Hodgson
Categories dinner, lunch, casseroles, one pot, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, warm the butter or oil.
- Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
- Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
- Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams
LENTIL TAGINE
Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.
Provided by Chef Kate
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a 6 quart Sauce Pot over medium high heat.
- Add in olive oil and coat the pan.
- Add in onions and spices.
- Sweat onions until translucent.
- Add in garlic, ginger and lentils and stir to coat with mixture.
- Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
- Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
- Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
- If tagine gets too thick, adjust consistency with vegetable stock or cold water.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.
Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5
MOROCCAN-STYLE PUMPKIN (WITH LENTILS)
The pumpkin - or those squashes whose non-English names translate as "pumpkin" - is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let's assume you're working with a pumpkin. Start just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)
Provided by Mark Bittman
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 760 milligrams, Sugar 5 grams, TransFat 0 grams
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