moroccan

Moroccan Pumpkin and Red Lentil Tagine with Ras El Hanout

Name: Moroccan Pumpkin and Red Lentil Tagine with Ras El Hanout
Yield: 1 serving
Cuisine: moroccan
Ingredients: 19 g olive oil; 105 g onion, diced; 6 g garlic, minced; 280 g pumpkin or butternut squash, peeled and cubed; 66 g red lentils, dry; 175 g canned crushed tomatoes; 3 g ras el hanout; 13 g lemon juice; 2 g salt; 0.87 g black pepper

This simmered dish pairs pumpkin or butternut squash, peeled and cubed with red lentils, dry, ras el hanout and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

103 g Carbohydrates

21 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

19g olive oil 168 kcal
105g onion, diced 42 kcal
6g garlic, minced 9 kcal
280g pumpkin or butternut squash, peeled and cubed 126 kcal
66g red lentils, dry 232 kcal
175g canned crushed tomatoes 56 kcal
3g ras el hanout 9 kcal
13g lemon juice 4 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oilonion
Heat olive oil in a pot over medium. Cook onion 4-5 minutes until softened.
garlicras el hanout
Add garlic and ras el hanout; stir 30 seconds until fragrant.
pumpkin or butternut squashred lentilscanned crushed tomatoessalt
Add pumpkin cubes, red lentils, crushed tomatoes, salt, and about 350 g water. Bring to a simmer.
pumpkin or butternut squashred lentils
Cover and cook 18-22 minutes, stirring occasionally, until lentils are soft and pumpkin is tender.
lemon juice
Stir in lemon juice, adjust seasoning, and serve warm.