Ingredients
- 2 tablespoons unsalted butter or olive oil
- 2 onions, diced
- 3 fresh chili peppers, thinly sliced
- 1 tablespoon paprika
- ½ teaspoon Cayenne pepper
- 1 teaspoon ground cumin
- 1 cup lentils
- 4 tomatoes, peeled, seeded and chopped
- ¼ 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
272 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 6 grams sugars; 12 grams protein; 193 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
Dining and Cooking