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Moroccan Lentil Stew
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Moroccan Lentil Stew
Hearty vegetarian stew with the robust spices of Morocco.
Moroccan Lentil Stew
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10 people Yepped this recipe
servings:
8
total time:
2.5 hours
added on
10/26/2017
recipe by:
Rae
INGREDIENTS
1 TBSP olive oil
1 cup red onions, diced
1 cup carrots, diced
1 cup celery, diced
2 TBSP ginger root, minced
1 TBSP garlic, minced
1 TBSP parsley
1 TBSP cilantro
1 tsp turmeric
1 tsp cinnamon
2 tsp paprika
3/4 tsp cumin
3/4 tsp red pepper flakes
1 TBSP
tomato paste
1 tsp salt
1/4 tsp black pepper
14 oz can tomatoes, pulsed
1/4 cup cooking sherry
6 cups vegetable broth
1 1/4 cups red lentils
1 15-ounce can chickpeas
Lemon wedges
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DIRECTIONS
In a Dutch oven over high heat, heat the oil until it begins to show wisps of smoke.
Add the carrots, celery and onions to the pot and stir for about 4 minutes.
Add the ginger and garlic and stir 2 minutes more.
Turn the heat down to medium and add all the spices. Stir for about 1 minute.
Add the tomato paste and stir for about 2 minutes.
Add tomatoes, sherry, vegetable broth, and lentils bring to a boil.
Turn to a teeny tiny low flame and simmer 2 hours stirring occasionally.
Stir in chick peas and cook 10 more minutes. Serve with lemon wedges.
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RECIPE COMMENTS
WesC
04/07/2019
Fantastic! The spice combination is spot on, and the combination of lentils and chickpeas give it a great texture.
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