* You might want to make first only half of this recipe. The whole recipe makes a large amount.
* 1/2 a cup serving is very filling. Delicious.
SPICED LENTIL AND BUTTERNUT SQUASH TAGINE
1 1/2 cups brown lentils
2 medium tomatoes
1 butternut squash (1 - 1 1/2 pounds), peeled, seeded and cubed
1/4 cup olive oil ( I used less)
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmerik
1/8 teaspoon cayenne
1 teaspoon paprika
1 tablespoon tomato paste
1/2 teaspoon sugar (I used more)
4 teaspoons flat parsley, finely chopped ( I used much more)
3 tablespoons chopped cilantro
Rinse the lentils in a slieve. Tip into a saucepan and add 4 cups cold water.Bring to a boil, skim the surface if necessary, then cover and simmer over low heat for 20 minuets.
Meanwhile, have the tomatoes peeled and chopped fine. Set the tomatoes aside.
Heat the oil in a large saucepan, add the onion, and cook over a low heat until softened.
Add the garlic, cook for a few seconds, and then stir in the cumin, turmerik and cayenne pepper. Cook for 30 seconds, then add the grated tomatoes, paprika, tomato paste, sugar, half the parsley and cilantro, 1 teaspoon salt and freshly ground black pepper to taste.
Add the drained lentils and chopped butternut squash, stir well, and then cover and simmer for 20 minutes or until the squash and lentils are tender.
Adjust the seasoning and sprinkle with the remaining parsley, and cilantro.
Serve hot or warm.
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