Lentil Stew a La Fez
photo by rpgaymer
- Ready In:
- 1hr 5mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
Step 1
- 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
-
Step 2
- 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
-
Step 3
- 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
-
Step 4
- 1 tablespoon fennel leaves, chopped
- salt and pepper
directions
- 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
- you will have very little water left in the pot, the lentils finish cooking with the stew.
- 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.
- Mix the lentils into the vegetables in the larger pot and stir well.
- Add the remaining ingredients, stir again and simmer for 20-30 minutes.
- If the stew seems dry, add additional vegetable stock or water.
- When ready to serve, season with salt and pepper to taste. Sprinkle chopped fennel fronds on top.
- Serve hot on couscous or rice.
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Reviews
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Tweaks
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Very healthful and I thought this tasted terrific! Not sure whether cooking the lentils ahead made a difference, but I did so as per instructions. It had a dense, meaty texture and needed no additional water. Next time I might add more carrots for a sweeter taste. Instead of harissa, which I've never gotten around to buying yet, I used red pepper flakes. Otherwise, the seasoning was the same and perfect I thought! Thanks and good luck on the contest:D
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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