Moroccan Pumpkin and Lentils

As the weather gets cooler with the beginning of fall, we look forward to enjoying heartier warm meals, including a few more warm spices and of course pumpkins.

Lentils are one of our favorite legumes to eat from fall through spring, so we are always happy to find a new way to enjoy them. This was a really tasty meal and quick & easy to make as well. I do hope you give it a try.
The recipe comes from the Vegetarian Times Issue: October 1, 2006, page 75 and can be found online here.

Lentils don’t photograph so invitingly and I knew that this would be a delicious meal, but wanted it to look attractive. I steamed the pumpkin al dente, and then added them to the cooked lentils about 5 minutes before serving. I saved a few pieces of pumpkin to use as garnish on top. We enjoyed this meal with a salad of raw beets and apples with sweet spicy sauce and a whole grain bread. It was a filling, hearty meal for a chilly night.

Author: Chris Walker. This entry was posted on Wednesday, September 29th, 2010 at 10:00 pm. It is filed under Lentils, Pumpkin, Reviews. You can follow any responses to this entry through the RSS 2.0 feed.