Name: Lentils and Pumpkin with Khlii
Cuisine: Moroccan
Ingredients: 1 teaspoon sweet red pepper; 2 tablespoons tomato concentrate (purée); 4 tablespoons butter; 1–2 small hot green peppers, thinly sliced; 4 tomatoes, skinned, seeded and chopped; 2 Spanish onions, peeled and cut in quarters; 900 g/2 lb pumpkin, peeled; ¼ teaspoon hot red pepper; 450 g/1 lb (2⅓ cups) dried lentils, soaked overnight; salt; ½ teaspoon powdered cumin; 2 tablespoons fat from khlii; 225 g/½ lb khlii, cut into strips 7.5 cm/3 inches long

Preparation info

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

450 g/1 lb (2⅓ cups) dried lentils, soaked overnight
900

Method

Drain the lentils, and cut the pumpkin flesh into thick slices.
In a medium-sized flameproof casserole, cook quartered onions, strips of khlii, fat from khlii, sweet and hot red peppers, cumin, and salt to taste, and cook until onion is transparent. Then add thinly sliced hot green pepper, tomato and tomato concentrate (purée). Add water to cover

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Lentils and Pumpkin with Khlii

Ingredients

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