Morocco - Lentils and Pumpkin (Ads Be Qar Wa Khli)

[Olga Drozd]

Morocco - Lentils and Pumpkin (Ads Be Qar Wa Khli)

A tagine is a North African ceramic cooking utensil that gives it name to a variety of stews.  For this tagine you can use pumpkin, butternut or acorn squash.  Dried white beans can replace the lentils, but they will need to be soaked overnight.  Occasionally, 1/4 pound khlii (dried seasoned beef) is added to impart a meat flavor.  It should be added to the pan in one piece with the onions and then removed just before the greens are added, cut into thick strips and returned to the pan.  Look for khlii in shops specializing in North African foods.  Smen is the Moroccan term for clarified butter. Serve with couscous for a complete dinner.

2 Tablespoons smen, unsalted butter or olive oil
2 onions, diced
2 fresh chili peppers, thinly sliced
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup dried lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 piece pumpkin squash, 2 pounds, peeled and cut into 1-inch cubes
1 pound greens such as Swiss chard (silverbeet), dandelion, kale, blanched 3 to 5 minutes, drained well and coarsely chopped (optional)

In a saucepan over medium heat, warm the smen, 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, if using, during the last 5 minutes of cooking.

Transfer to a warmed serving dish and serve immediately.  Serves 6.