Best 3 Lentil And Pumpkin Tagine Recipes

Embark on a culinary journey to the vibrant souks of Morocco with a tantalizing Lentil and Pumpkin Tagine. This traditional North African stew is a symphony of flavors, combining the earthy goodness of lentils with the sweet and savory notes of pumpkin, all enveloped in a rich and aromatic broth. As you delve deeper into the article, you'll discover a treasure trove of enticing recipes that showcase the versatility of this humble dish. From a hearty Lentil and Pumpkin Tagine with Barley to a vibrant Lentil and Pumpkin Curry, each variation promises a unique taste sensation. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you through the process of creating this delightful dish. So, gather your ingredients, fire up your stove, and let the enticing aromas of Morocco fill your kitchen.

Let's cook with our recipes!

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

Moroccan-Style Pumpkin (With Lentils) image

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

Ingredients

2 tablespoons olive oil, plus a little more if necessary
1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
Salt and freshly ground black pepper
1 large or 2 medium onions, roughly chopped
6 cups 1-inch cubes pumpkin flesh
2 teaspoons minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 fresh bay leaves
1/2 cup dry white wine
2 cups chicken, beef or vegetable stock
1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
1 cup lentils
Chopped cilantro for garnish

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

LENTIL STEW WITH PUMPKIN OR SWEET POTATOES

Lentil Stew With Pumpkin or Sweet Potatoes image

This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield Serves six

Number Of Ingredients 15

Ingredients

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

Steps:

Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 7 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 871 milligrams, Sugar 5 grams, TransFat 0 grams

LENTIL TAGINE

Lentil Tagine image

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

Ingredients

2 1/2 cups red lentils, well rinsed
6 cups unsalted vegetable stock (I use Roasted Vegetable Stock)
4 garlic cloves, chopped
3 medium sweet potatoes, peeled and cut into cubes
10 medium dates, seeded and chopped
2 cups tomatoes, peeled and chopped
2 red bell peppers, peeled, cored, seeded, medium dice
2 cups onions, medium dice
3 tablespoons fresh ginger, grated
2 teaspoons cayenne pepper (or to taste)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon star anise
1 cinnamon stick
1 bay leaf
2 tablespoons olive oil
3 tablespoons fresh parsley, chopped
salt and pepper
1 preserved lemon, rind of, diced

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

Tips:

For a richer flavor, use vegetable broth instead of water.
Add a teaspoon of ground cumin and a pinch of cayenne pepper for a smoky, spicy flavor.
Top the tagine with fresh cilantro or parsley before serving for a pop of color and flavor.
Serve the tagine with couscous, rice, or pita bread for a complete meal.
If you don't have a tagine, you can make this dish in a Dutch oven or large pot.

Conclusion:

This lentil and pumpkin tagine is a delicious, hearty, and healthy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover pumpkin puree. The combination of lentils, pumpkin, and spices creates a flavorful and satisfying dish. Serve it with couscous, rice, or pita bread for a complete meal.