Moroccan Tagine of Pumpkin & Lentils - 41g Carbs, 15g Fiber, 14g Sugar
From: www.foodfit.
Recipe by: Joyce Goldstein, Cookbook Author
Rich in veggies
Rich in protein
Lower in sodium
Serves: 6
Preparation time: 20 min
Cooking time: 35 min
1 cup lentils, rinsed
2 Tbsp olive oil, or butter
2 onions, diced
2 chili peppers, sliced thin
1 Tbsp paprika
1/2 tsp cayenne pepper
1 tsp cumin
4 peeled tomatoes, seeded and chopped
1/4 cup tomato puree
2 lb piece pumpkin squash peeled, seeded and diced
1 lb blanched greens chopped coarsely, optional
1. Heat olive oil in a saucepan and add the onions, chili peppers, and
cook for about 10 minutes, add the spices and continue to cook until
onions are tender.
2. Add the lentils, tomatoes, tomato puree, and add water just to cover.
3. Simmer for about 20 minutes.
4. Peel and cube the squash and add to the lentils. Simmer until tender.
5. Add the optional greens to pan during the last 5 minutes of cooking.
6. Serve with rice or couscous. (You could also prepare this stew with
white beans.)
Serving Size: about 1 cup
Nutrition per Serving:
256 Calories,6g Total Fat, 1g Saturated Fat, 4g Monounsaturated Fat,
1g Polyunsaturated Fat, 0g Trans Fatty Acid, 0mg Cholesterol,
41g Total Carbs, 15g Dietary Fiber, 2g Soluble Fiber, 14g Sugar,
14g Protein, 19% Calories from Fat, 20% Calories from Protein,
61% from Carbs
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