Harissa Spiced Lentils with Pumpkin

From Nelson’s Kitchen
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This is a recreation of a recipe by Tess Mallos that I found in The food of Morocco: a journey for food lovers. The original recipe was cooked in a stew style. It was possible, but tricky, to produce a final result with the pumpkin and the lentils with right consistency. Moreover, the original recipe used brown lentils which have a tendency to turn mushy if even slightly overcooked. I replaced them with lentil Dupuy which are more forgiving and more tasty. My version of the recipe cooks the tomato sauce and the lentils separately, and also roasts the pumpkin. The dish is assembled before serving so that the components retain their individual flavour profiles as is the modern expectations.

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