Lentils and Pumpkin with Khlii

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

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

Africa
Morocco
Mediterranean
Gluten-free

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