Jul 25, 2012

Tajine\Tagine 'Adess Bil Gar'a Hamra or Tajine\Tagine with Lentils and Pumpkin

Here is another vegetarian tajine that is delicious.  I served this with roasted green pepper and tomato salad with Khobz and fruit with creme for dessert.  What a wondeful meal.  Besides this is a very healthy meal with lots of flavor.


1 1/2 cups of lentils
2 tomatoes, skinned and chopped
1 TBS tomato paste
1 1/2 lbs pumpkin or butternut squash
3 TBS olive oil
1 TBS smen or ghee or butter (optional)
1 onion chopped
3 garlic cloves, minced
1 tsp cumin
1 tsp turmeric
1/4 tsp cayenne pepper or 1 TBS harissa
1 tsp paprika
salt/pepper to taste
1/2 tsp sugar
2 TBS cilantro, chopped
2 TBS Italian parsley, chopped
1 chicken bouillon cube

Place a large soup pan over medium heat and add the olive oil and smen. Saute the onion until it is translucent.  Next add the parsley, cilantro, spices, bouillon cube, tomato, tomato paste,sugar, and garlic, then saute for about 5 minutes.  Mix well.  Now it is time to add the lentils.  Incoropate the beans with the mixture and add enough water to cover the beans about 2 inches. Cover the pan and cook for about 30 minutes.  In the meantime, peel and cut the pumpkin\squash into 1 1/2 inch cubes.  When the lentils are nearly done add the pumpkin or squash and cook until both the lentils and pumpkin is tender.  This is going to be thicker than a soup.  It is intended to be eaten with bread.  However, you can add more water and eat as a soup if you like.  Serve in a tajine or large platter that is deep.  Enjoy!