Moroccan Spiced Pumpkin and Lentil Ragout

Serves 6-8


  • 1 tablespoon olive or coconut oil
  • 1 medium white or yellow onion, chopped
  • 6 cloves of garlic, minced
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • ¼ tsp ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups vegetable broth
  • 4 cups cubed cooking pumpkin
  • 1 cup brown lentils, rinsed well
  • Salt and pepper to taste
  • Chopped cilantro to garnish


  • Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion is soft.
  • Next, stir in the spices and cook for a minute until spices are fragrant. Add the tomatoes, pumpkin, lentils, and some salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until the pumpkin is tender and lentils are fully cooked.
  • Sprinkle with fresh chopped cilantro and serve right away.