Pumpkin is a great seasonal ingredient to cook with and it works really well when combined with the tastes of Morocco. Serve with pitta bread and share with family and friends.
- brown lentils, rinsed
- 2 plum tomatoes
- 600g firm pumpkin
- 3 tbsps olive oil
- 1 onion, finely chopped
- ½ tsp ground cumin
- ½ tsp ground tumeric
- A pinch of cayenne pepper
- 1 teaspoon paprika
- 3 tsps tomato paste
- ½ tsp sugar
- 1 tbsp finely chopped flat-leaf (Italian) parsley
- 2 tbsps chopped coriander leaves
- Put the lentils in a saucepan with 1 litre of cold water. Bring to the boil, skimming off any impurities that rise to the surface. Reduce the heat, then cover and simmer for 20 minutes, or until nearly tender. Drain well.
- Meanwhile, cut the tomatoes in half widthways and squeeze out the seeds. Coarsely grate the tomatoes into a bowl, down to the skin, discarding the skin. Set aside.
- Peel the pumpkin, remove the seeds, then cut the flesh into 3cm cubes. Set aside.
- Heat the olive oil in a large saucepan. Add the onion and sauté over low heat for 6-7 minutes, or until softened. Add the garlic, cook for a few seconds, then stir in the cumin, tumeric and cayenne pepper. Cook for 30 seconds, or until fragrant.
- Stir in the grated tomatoes, paprika, tomato paste, sugar, and freshly ground black pepper. Add the lentils and pumpkin, stir well, then cover and simmer for 20 minutes, or until the pumpkin and lentils are very tender.
- Adjust the seasoning and sprinkle with the remaining parsley and coriander.
- Serve hot or warm, with pitta bread.
Recipe from The Greengrocer by Leanne Kitchen (available in the shippon £18.99)