Moroccan Lentils With Khlii & Pumpkin: A traditional home cooked meal of lentils simmered with onions, tomatoes and preserved meat. It’s comforting, warming and perfect for a cold winter day. Here’s how to make it at home: 1/2lb green lentils, soaked in hot water for 30 minutes 1 large onion, grated 2 tomatos, grated 1.5t paprika 3oz mazyana_brand khlii, fat removed 1T fat from the khlii 1T olive oil 2t tomato paste 2 chili peppers 1lb pumpkin Salt, to taste Filtered water Heat khlii fat and olive oil in a heavy bottomed pot or dutch over over medium heat. Add in grated onion, khlii and paprika. Sauté for a few minutes, stirring often, until the onion becomes translucent. Add in tomatoes and cook for a few more minutes. Remove Khlii and set aside. Add lentils, enough water to cover the lentils (about 2 cups), tomato paste and chili peppers. Bring to boil, reduce to simmer and cook covered for about 10 minutes until the lentils are about half way cooked. Remove lid...