Pumpkin and Lentil Tagine

275g brown lentils
3 tomatoes, chopped
500 - 600g pumpkin/butternut squash, cubed
4 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp paprika
3 tbsp tomato puree
1/2 tsp sugar

Cook the lentils in water for 20 minutes. Drain and set aside.

Cook the onion in the oil until soft. Add the garlic for a few seconds, then the cumin, turmeric, pepper and paprika, cook for about 30 seconds. Add the tomatoes, tomato puree and sugar. Stir.

Add the lentils and squash, together with a little water. Stir well, cover and cook for 20 minutes.

Serve.

Serves 4.

It turned out less spicy than I was expecting, and maybe needs to be jazzed up a bit if I try it again.