Best 6 Lentil And Pumpkin Tagine Recipes

Lentil and pumpkin tagine is a flavorful and nutritious Moroccan stew that combines the earthy taste of lentils with the sweet and savory flavors of pumpkin. This comforting dish is a perfect meal for a chilly day, or for those looking for a healthy and plant-based option. With its aromatic spices and tender vegetables, lentil and pumpkin tagine is a delightful dish that is sure to satisfy your taste buds.

Here are our top 6 tried and tested recipes!

LENTIL AND PUMPKIN TAGINE

Lentil and Pumpkin Tagine image

Provided by Moira Hodgson

Categories dinner, lunch, casseroles, one pot, appetizer, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter or olive oil
2 onions, diced
3 fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon Cayenne pepper
1 teaspoon ground cumin
1 cup lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes
1 pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped

Steps:

In a saucepan over medium heat, warm the butter or oil.
Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams

LENTIL & CHICKEN TAGINE

Lentil & Chicken Tagine image

This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.

Provided by FDADELKARIM

Categories One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 cups water
1 (8 ounce) can tomato sauce
2 tablespoons fresh parsley, finely chopped
1/2 medium onion, chopped
1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
1 tablespoon olive oil
1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry lentils

Steps:

Place all the ingredients into the pressure cooker or regular pot.
Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
Note: When using a regular pot the cook time should be around 25 minutes.
In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4

LENTIL TAGINE

Lentil Tagine image

Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.

Provided by Chef Kate

Categories Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 1/2 cups red lentils, well rinsed
6 cups unsalted vegetable stock (I use Roasted Vegetable Stock)
4 garlic cloves, chopped
3 medium sweet potatoes, peeled and cut into cubes
10 medium dates, seeded and chopped
2 cups tomatoes, peeled and chopped
2 red bell peppers, peeled, cored, seeded, medium dice
2 cups onions, medium dice
3 tablespoons fresh ginger, grated
2 teaspoons cayenne pepper (or to taste)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon star anise
1 cinnamon stick
1 bay leaf
2 tablespoons olive oil
3 tablespoons fresh parsley, chopped
salt and pepper
1 preserved lemon, rind of, diced

Steps:

Heat a 6 quart Sauce Pot over medium high heat.
Add in olive oil and coat the pan.
Add in onions and spices.
Sweat onions until translucent.
Add in garlic, ginger and lentils and stir to coat with mixture.
Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
If tagine gets too thick, adjust consistency with vegetable stock or cold water.
Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5

SLOW-COOKER CHICKEN TAGINE WITH PUMPKIN

Slow-Cooker Chicken Tagine with Pumpkin image

I first discovered tagines-Moroccan stews-when my oldest son was a baby, and I've loved them ever since. The first version I made was in a slow cooker, and since I'm a mom with two active boys, that has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in chicken broth before serving. -Necia Blundy, Bothell, Washington

Provided by Taste of Home

Categories Dinner

Time 5h35m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium green pepper, chopped
1 cup canned pumpkin
1/4 cup golden raisins
1 tablespoon maple syrup
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
Hot cooked couscous and chopped fresh cilantro

Steps:

In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and ginger; cook 1 minute longer. Stir into slow cooker., Cook, covered, on low until chicken is cooked through and vegetables are tender, 5-6 hours. Serve with couscous; sprinkle with cilantro.

Nutrition Facts : Calories 400 calories, Fat 14g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 668mg sodium, Carbohydrate 42g carbohydrate (18g sugars, Fiber 10g fiber), Protein 28g protein.

MOROCCAN-STYLE PUMPKIN (WITH LENTILS)

Moroccan-Style Pumpkin (With Lentils) image

The pumpkin - or those squashes whose non-English names translate as "pumpkin" - is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let's assume you're working with a pumpkin. Start just as if you were carving a jack-o'-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)

Provided by Mark Bittman

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 760 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN AND LENTIL TAGINE

Chicken and Lentil Tagine image

Categories Bread Sauce Chicken Side Stew Lentil Simmer

Yield makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
2 garlic cloves, sliced
2 onions, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
Salt and black pepper to taste
1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils, picked over

Steps:

Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
Chicken and Chickpea Tagine
In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

Tips:

When choosing lentils for this recipe, opt for green or brown lentils, as they hold their shape well during cooking.
If you don't have an immersion blender, you can use a regular blender or food processor to puree the tomatoes.
To save time, you can use canned or frozen pumpkin puree instead of fresh pumpkin.
If you like your tagine spicy, add a pinch of cayenne pepper or a chopped chili pepper to the pot.
Serve the tagine with warm, fluffy bread or couscous to soak up the delicious sauce.

Conclusion:

This lentil and pumpkin tagine is a hearty, flavorful, and nutritious meal that is perfect for a chilly day. It is a great way to use up leftover pumpkin puree, and it is also a good source of protein, fiber, and vitamins. The tagine can be served with a variety of sides, such as bread, couscous, or rice. It is also a great meal to freeze for later.