Moroccan Lentil Stew
Servings: 8
Total Time: 2.5 hours
Ingredients
1TBSP 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 pepper
14 oz can tomatoes, pulsed
1/4 cup cooking sherry
6 cups vegetable broth
1 1/4 cups lentils ( i used red lentils)
1/2 to 1 can chick peas
Lemon wedges
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.
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.
Notes & Tips
Notes: fresh chopped cilantro and plain yogurt make a great topping as well.