½ teaspoon ground cumin
½ teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 teaspoon paprika
3 teaspoons tomato paste
½ teaspoon sugar
1 tablespoon finely chopped Italian parsley
2 tablespoons chopped cilantro leaves
baguette, to serve
- Rinse the lentils in a sieve. Tip into a saucepan and add 4 cups cold water. Bring to a boil, skim the surface to remove any scum.
- Add the cinnamon stick and bay leaf, cover, and simmer over low heat for 20 minutes or until tender.
- Meanwhile, halve the tomatoes widthwise and squeeze out the seeds. Coarsely grate the tomatoes into a bowl down to the skin. Peel and seed the winter squash and cut into 1 ¼-inch cube. Set aside.
- Heat the oil in a large saucepan, add the onion and cook over low heat until softened. Add the garlic, cook for a few seconds, then stir in the cumin, turmeric, and cayenne pepper. Cook for 30 seconds, then add the grated tomato, paprika, tomato paste, sugar, half the parsley, and half the cilantro.
- Season with sea salt and freshly ground black pepper.
- Add the drained lentils and chopped winter squash, stir well, then cover and simmer for 20 minutes or until the squash and lentils are tender.
- This could also be baked in a 375 degree oven for 30 minutes.
- Adjust the seasoning and sprinkle with the remaining parsley and cilantro. Serve hot or warm with a baguette or flat bread.