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Spicy pumpkin and lentil tagine

Serves: 4
Prep: 10
Cook: 40

    This richly spiced dish is simple to prepare.

    Ingredients

    • 1 tbsp sunflower oil
    • 1 brown onion, finely chopped
    • 3 garlic cloves, crushed
    • 1 tsp ground cumin
    • 1 tsp ground sumac
    • 1 tsp ground coriander
    • 1⁄4 tsp ground chilli (optional)
    • 420g can low salt diced tomatoes
    • 1 tbsp tomato paste
    • 1⁄2 tsp sugar
    • 1⁄4 cup flat leaf parsley, chopped
    • 1⁄4 cup coriander leaves, chopped
    • 400g can brown lentils (drained and rinsed)
    • 600g butternut pumpkin, seeded and chopped into 2cm pieces

    Method

    1. Step 1

      Heat oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the ground spices. Cook for 30 seconds, add the tomatoes, tomato paste, sugar, half the parsley and coriander.

    2. Step 2

      Add the lentils and chopped pumpkin, stir well, then cover and simmer for 15-20 minutes or until the pumpkin is tender.

    3. Step 3

      Sprinkle with remaining parsley and coriander to serve.

    4. Step 4

      Serve with couscous with currants and almonds.

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