Why hello there Friday, I missed you.
5 pm Friday night is my favorite time of the week. It’s kind of like Christmas Eve. You see, Christmas Eve is nothing short of fabulous because no matter my age, I am always excited for Christmas morning. Similarly, Fridays nights are prime time to anticipate 48 hours of freedom. Ok…studying, but I don’t have to be anywhere, and that makes me smile.
Corey , however, prefers Sunday afternoons. Being the ray of sunshine that I am, I find Sunday afternoons depressing.
Well this week was a long one, and tonight I was craving something warm, hearty and healthy. Enter; Moroccan Pumpkin and Lentils, courtesy of Vegetarian Times.
I was hesitant at first. I usually think of pumpkin as something sweet. In my world, the word “pumpkin” is usually followed by sticky buns, pie and bread. So the idea of spicy pumpking seemed…odd.
Well, I was wrong! Spicy pumpkin = awesomeness. (<– word of the day)
This recipe is surprisingly good and satisfying. It’s savory, spicy, in season, and 1 cup cooked pumpkin provides the following RDA; 245% of vitamin A, 19% of vitamin C, 8% of iron, and even a sneaky 4% of calcium. (source). These numbers are for the pumpkin alone!
Since I only altered the recipe slightly, I’m going to give you the link to the original recipe, a list of my additions and offer tips to make peeling a pumpkin slightly less frustrating.
- Instead of 1 tbsp paprika, I used 1/2 tbsp paprika and 1/2 tbsp smoked spanish paprika
- Once the stew was thoroughly cooked, I turned the heat off, mixed in 2 cups of chopped spinach and let sit until wilted.
Peeling a Pumpkin
*these directions are for a small, 1-2 lb pumpkin. You may need to cut a larger pumpkin into smaller chunks to keep it manageable
- using caution and a sharp knife, cut away the stem and bottom of the pumpkin, creating two flat surfaces
- wash and thoroughly dry the pumpkin
- balance your pumpkin on a flat side
- using a paring knife (or sharp vegetable peeler), peel the skin away in long, even strokes
- Flip the pumpkin over and repeat until you remove the entire peel
- remove stem and bottom, as in directions above
- cut in half
- scoop out seeds
- placing cut side down, microwave until tender (time will vary depending on size & microwave)
- let cool & peel skin away