Lentil Stew a La Fez
Ready In: 1 hr 5 mins
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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