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Miniature Pumpkins Stuffed With Spiced Lentils

Posted By Susan Voisin On November 2, 2010 @ 6:35 pm In Beans and Legumes,Holiday,Vegetables | 2 Comments

Recipe by Smirk
Submitted by Susan

I found this recipe at recipezaar and adapted it by taking out the olive oil used to sauté the onion. I don’t quite get why they have you drain the lentil mixture after you’ve added tomato sauce. I guess it’s not supposed to be too juicy. I haven’t tried it. If anyone does, please tell us how it turned out.

The lentils are delicious when served without the pumpkin, too. Adapted from 365 Ways to Cook Vegetarian. Plan on one “Jack Be Little” or other miniature pumpkin per person.

6 tiny pumpkins
1 medium onion, sliced
1 (8 ounce) can tomato sauce
1 teaspoon sugar
2 tablespoons ground cumin
2 teaspoons sweet paprika
1 teaspoon cinnamon
2 cups brown lentils, rinsed and picked over
3 1/2 cups vegetable broth or reduced-sodium chicken broth
1 teaspoon salt (omit for low-sodium diets)
1/4 teaspoon cayenne

Preheat oven to 325°F Fill a 9X13-inch baking pan with 1 inch of water. Set whole pumpkins in pan and bake 40 to 45 minutes, until blade of a knife penetrates flesh easily. (or microwave: With tip of a sharp knife, poke holes in each pumpkin. Set pumpkins in a microwave-safe plastic wrap, and microwave on high for 7 minutes. Rotate pumpkins and microwave 4 to 5 minutes longer.) Let cool, then carefully remove tops to make a lid. Scoop out seeds.

While pumpkins are baking, in a large saucepan, heat non-stick skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden, 2 to 3 minutes. Stir in tomato sauce, sugar, cumin, paprika, and cinnamon. Add lentils and broth. Cover and cook until lentils are tender, 40 to 45 minutes. Drain into a colander. Season lentils with salt and cayenne.

Fill hollowed pumpkins with equal amounts of hot lentil mixture. Cover each pumpkin with its lid and serve at once.

6 servings

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