Moroccan Pumpkin and Lentils Stew

Found in Optimum Wellness...states it is a hearty North African stew

2T. olive oil
1 large onion, diced (1 1/2 c.)
1 japepeno pepper, seeded & sliced
1 14.5 oz can diced tomatoes, or 4 fresh tomatoes chopped
1 c. green lentils, rinsed
1 T. paprika
1/4 t. cayenne pepper
1 t. ground cumin
1 2-lb. pumpkin, peeled, seeded & cubed (about 1-1 1/2 c. cubed) or any type of squash
note: this is a pain to do, but if your store sells butternut squash or something similar already cubed & you don't mind spending the extra money that will work too
1/2 c tomato puree (i just used the small 6oz. can of paste - works just fine)
1/4 c chopped cliantro, for garnish

1. Heat olive oil in large saucepan over medium-high heat. Add onion & jalapeno, & saute 10 minutes, or until onin is translucnet & golden. Add tomatoes, lentils, & spices & cook 2 to 3 minutes more. Stir in pumpkin, tomato puree, & 2 1/2 c. water. Seaton w/ salt & pepper.

2. Reduce heat to medium-low, & cook 40 minutes, or until pumpkin & lentils are tender, stirring occasionally & adding more water if needed. Season w/ salt & pepper. Garnish with cilantro & serve hot.

ENJOY!!

if you care...
PER SERVING: 161 CAL; 9 G PROT; 4 G TOTAL FAT (.5 SAT.FAT); 25 G CARB; 0 MG CHOL; 287 MG SOD; 9 G FIBER; 7 G SUGAR