Moroccan Lentil Stew
I was surprised by how much I liked this. It may not look like much, but the combination of flavors was really good and it was, as most of the recipes I try are, super-easy. I think, however, that next time I will serve it over rice. It was quite a heavy stew and I think the rice would have lightened it up a bit.
This recipe is adapted from the Everyday Happy Herbivore book.
Moroccan Lentil Stew
Recipe type: Soup
Ingredients
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups vegetable broth
- ½ cup brown lentils
- 1 14-oz can diced tomatoes
- 1 large carrot, sliced
- 1 celery stalk, sliced
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp minced ginger
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp mild curry powder
Instructions
- Saute onion and garlic over high heat.
- Add remaining ingredients in order and bring to a boil. Cover, reduce heat to low, and cook until lentils are soft and tender.
- Transfer half the stew to a blender and puree until smooth, then mix it back in with remaining stew. Or, use an immersion blender.
- Cover and leave on warm stove for several minutes so that the flavor further develops.
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