As the weather gets cooler with the beginning of fall, we look forward to enjoying heartier warm meals, including a few more warm spices and of course pumpkins.

Moroccan Pumpkin and Lentils

Lentils are one of our favorite legumes to eat from fall through spring, so we are always happy to find a new way to enjoy them. This was a really tasty meal and quick & easy to make as well. I do hope you give it a try.
The recipe comes from the Vegetarian Times Issue: October 1, 2006, page 75 and can be found online here.

Lentils don’t photograph so invitingly and I knew that this would be a delicious meal, but wanted it to look attractive. I steamed the pumpkin al dente, and then added them to the cooked lentils about 5 minutes before serving. I saved a few pieces of pumpkin to use as garnish on top. We enjoyed this meal with a salad of raw beets and apples with sweet spicy sauce and a whole grain bread. It was a filling, hearty meal for a chilly night.