Moroccan Lentil Stew
Hearty vegetarian stew with the robust spices of Morocco.
servings: 8
total time: 2.5 hours
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
Cool Tools For Your Kitchen
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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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Fantastic! The spice combination is spot on, and the combination of lentils and chickpeas give it a great texture.