Moroccan-Style Pumpkin (With Lentils) Recipe

Name: Moroccan-Style Pumpkin (With Lentils)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus a little more if necessary; 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat; Salt and freshly ground black pepper; 1 large or 2 medium onions, roughly chopped; 6 cups 1-inch cubes pumpkin flesh; 2 teaspoons minced garlic; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 2 fresh bay leaves; 1/2 cup dry white wine; 2 cups chicken, beef or vegetable stock; 1 1/2 cups chopped ripe tomatoes with juices (canned are fine); 1 cup lentils; Chopped cilantro for garnish

Servings: persons

2 tablespoons olive oil, plus a little more if necessary
1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
Salt and freshly ground black pepper
1 large or 2 medium onions, roughly chopped
6 cups 1-inch cubes pumpkin flesh
2 teaspoons minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 fresh bay leaves
1/2 cup dry white wine
2 cups chicken, beef or vegetable stock
1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
1 cup lentils
Chopped cilantro for garnish

1
In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat.
2
When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed.
3
Remove the pieces of lamb to a plate and reduce the heat to medium.
4
If the pan is dry, add more oil.
5
Add onions and cook, stirring occasionally, until soft, 5 minutes.
6
Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
7
Add bay leaves, wine, stock and tomatoes, and return lamb to the pan.
8
Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered.
9
Stir occasionally; add more stock if needed.
10
Add lentils, and bring the mixture back to a boil.
11
Adjust heat a simmer.
12
Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes.
13
(If at any point it threatens to become too thick, add a bit of stock or water.)
14
Taste, and adjust the seasoning.
15
Remove the bay leaves, and garnish with cilantro before serving.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, plus a little more if necessary, 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat, Salt and freshly ground black pepper, 1 large or 2 medium onions, roughly chopped, and more.

Yes, Moroccan-Style Pumpkin (With Lentils) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan-Style Pumpkin (With Lentils)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions