Moroccan Pumpkin and Lentils

Pumpkin and lentils are common ingredients in Moroccan cuisine, known for their rich flavors and nutritional benefits. This dish combines the sweetness of pumpkin with the earthiness of lentils, creating a hearty and satisfying meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Moroccan Pumpkin and Lentils

Cooking Method: Stewing Cuisine: Moroccan Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1280

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin
• 200 gram Red lentils
• 1 piece Onion
• 2 piece Garlic cloves
• 2 piece Tomatoes
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Cinnamon
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic cloves. Sauté until golden brown.
2. Add cumin, cinnamon, and paprika. Stir for a minute.
3. Add diced tomatoes and cook for another 2 minutes.
4. Add diced pumpkin and red lentils. Stir well.
5. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the pumpkin and lentils are tender.
6. Season with salt and black pepper.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 50g17%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.