Lentil and Pumpkin Tagine

• 2 tablespoons unsalted butter or olive oil
• 2 onions, diced
• 3 fresh chili peppers, thinly sliced
• 1 tablespoon paprika
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon ground cumin
• 1 cup lentils
• 4 tomatoes, peeled, seeded and chopped
• 1/4 cup tomato puree
• 1 piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes
• 1 pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped

1. In a saucepan over medium heat, warm the butter or oil.
2. Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
3. Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer.
4. Add the lentils, tomatoes and tomato puree and water just to cover.
5. Simmer for about 20 minutes.
6. Add the squash and simmer until tender, about 20 minutes.
7. Add the greens during the last five minutes of cooking.
8. Transfer to a warm serving dish and serve immediately.

unsalted butter, onions, fresh chili peppers, paprika, cayenne pepper, ground cumin, lentils, tomatoes, tomato puree, pumpkin, dandelion

Taken from cooking.nytimes.com/recipes/3905 (may not work)