lentils with pumpkins and khlii

Ingredients for 8 people :

* 500 g (1 ib 2 oz) of lentils * 2 soupspoonfuls of khlii fat * 1 heaped soupspoonful of paprika

* 1 kg (2 ibs 3 oz) of red pumpkin * 2 sliced onions * 250 g (9 oz) of khlii

* crushed chilli to taste or 2 or 3 small hot green peppers * 3 small tomatoes pulped * salt

Preparation: 

Put the onions, khlii and khlii fat on to cook in a thick-bottomed saucepan, with the paprika and hot peppers. Cover with 2 litres (4 pts) of water and add sufficient salt, taking into account the fact that the khlii is already salt. Pick over and wash the lentils, par-boil for a few minutes in boiling water, strain and pour immediately into the saucepan of boiling stock.

Take out the pieces of khlii and put on one side. When the lentils are almost cooked, add the pumpkins cut up into cubes and the tomato pulp. Take off the heat as soon as the pumpkins are cooked. Put the pieces of khlii back in the saucepan and add a little water if the sauce is too thick. Serve very hot with the pieces of pumpkin and khlii as a garnish.