Spiced Pumpkin and Lentil Tagine

Name: Spiced Pumpkin and Lentil Tagine
Yield: Serves 4–6
Ingredients: ½ teaspoon sugar; 1 tablespoon finely chopped parsley; ⅛ teaspoon cayenne pepper; 3 teaspoons tomato paste (concentrated purée); 1 teaspoon paprika; ½ teaspoon ground turmeric; 3 garlic cloves, finely chopped; 1 onion, finely chopped; ½ teaspoon ground cumin; 600 g (1 lb 5 oz) pumpkin (winter squash); 60 ml (2 fl oz/¼ cup) olive oil; 2 tomatoes; 275 g (9¾ oz/½ cups) brown lentils; 2 tablespoons chopped coriander (cilantro)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

275 g (9¾ oz/½ cups) brown lentils
2

Main course
Side dish
Spicy
Vegan
Gluten-free

Method

Rinse the lentils in a sieve. Tip into a saucepan and add 1 litre (35 fl oz/4 cups