Pumpkin and Lentil Tagine

January 30, 2024

01 / 30 / 2024
Pumpkin and Lentil Tagine

Pumpkin and Lentil Tagine

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

The tagine helps speed cooking time and blends the beautiful flavors of the ingredients within.


  • 1 Tbsp COCONUT OIL
  • 1 Yellow onion, peeled and chopped
  • 3 cloves Garlic, minced
  • 1 red chili, chopped fine (optional)
  • 2 cups Canned tomatoes
  • 1 Tbsp APPLE butter
  • 2 1⁄2 cups PUMPKIN, cut into small chunks
  • 1 3⁄4 cups Canned LENTILS, drained and rinsed
  • 1 Tbsp Each CUMIN, Za’tar, coriander
  • Handful Fresh chopped PARSLEY
  • Handful Fresh chopped cilantro


    1. In large fry pan heat coconut oil over medium heat.
    2. Add onion and cook until soft – 5 minutes.
    3. Add garlic and chili and cook until fragrant.
    4. Place onion and garlic mixture in bottom of tagine. Add tomatoes, apple butter, pumpkin chunks, lentils, spices and half the fresh herbs.
    5. Cover with lid of tagine and cook on medium heat for 20 minutes, until pumpkin is tender.
    6. Ladle into bowls, garnish with fresh herbs.

Tosca Reno

Author, columnist, motivational speaker, reality TV star, radio personality, consultant, mother and wife, Tosca Reno has been inspiring millions with the Eat Clean™️ Diet series and sharing the success she's had with weight loss and Clean Eating.


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