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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Borrowing the layering of flavors and spice combinations from North Africa, this vegetarian stew is simple, economical and delicious. Partially cooking the lentils ahead gives them an extra flavor base making it well worth the effort. Ingredients:
1 cup green lentil, picked over and washed |
2 1/2 cups water |
1/2 teaspoon turmeric |
1/4 teaspoon ground ginger |
1 pinch nutmeg |
1 tablespoon olive oil |
1 medium white onion, diced and chopped |
1 large carrot, cut lengthwise and sliced 1/4 inch thick |
1 large celery rib, sliced 1/4 inch thick |
1/2 large fennel bulb, split lengthwise and sliced 1/4 inch thick |
2 garlic cloves, minced |
2 large potatoes, peeled and diced into 1 inch cubes |
1 lb plum tomato, seeded and diced |
1/4 teaspoon cinnamon |
1/4 teaspoon turmeric |
2 -3 teaspoons cumin |
1 cup vegetable stock |
2 tablespoons reduced sodium soy sauce |
1 teaspoon harissa (if you don't have harissa, a sprinkle of crushed) |
red pepper flakes, would work well here |
1 tablespoon fennel leaves, chopped |
salt and pepper |
Directions:
1. Place lentils, water, tumeric, ginger and nutmeg in a medium saucepan and bring to a boil; reduce to a simmer and cook uncovered for 20 minutes. At the end of 20 minutes your lentils will be still firm and
2. you will have very little water left in the pot, the lentils finish cooking with the stew.
3. At the point your lentils have been cooking 15 minutes, place olive oil in a large saucepan over medium heat. Add onions, carrots, celery and fennel. Cook for 5 minutes until vegetables begin to soften. Add garlic and cook another 30 seconds.
4. Mix the lentils into the vegetables in the larger pot and stir well.
5. Add the remaining ingredients, stir again and simmer for 20-30 minutes.
6. If the stew seems dry, add additional vegetable stock or water.
7. When ready to serve, season with salt and pepper to taste. Sprinkle chopped fennel fronds on top.
8. Serve hot on couscous or rice.
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