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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 recipe



servings: 8

total time: 2.5 hours

recipe by: 

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

  1. In a Dutch oven over high heat, heat the oil until it begins to show wisps of smoke.

  2. Add the carrots, celery and onions to the pot and stir for about 4 minutes.

  3. Add the ginger and garlic and stir 2 minutes more.

  4. Turn the heat down to medium and add all the spices. Stir for about 1 minute.

  5. Add the tomato paste and stir for about 2 minutes.

  6. Add tomatoes, sherry, vegetable broth, and lentils bring to a boil.

  7. Turn to a teeny tiny low flame and simmer 2 hours stirring occasionally.

  8. 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.

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