Monday, March 30, 2015

Moroccan Lentil Stew

We love soups and stews. We love the Moroccan/curry spice combinations (with the exception of cayenne) and tried to "wing" a recipe with the ingredients we had in the house. The spices can be altered to your taste as well as what vegetables are in your home.

3 carrots, diced
1 onion, diced
3 stalks of celery, diced
1 cup sliced mushrooms
2 cloves garlic minced
1 tsp ginger
1 tsp cumin
1 TBS parsley
1 tsp turmeric
1/4 tsp cinnamon
1/2 tsp cardamon powder
salt and pepper to taste
1 pint canned tomatoes, diced
2 cups vegetable broth or 1 bouillon cube
1 cup lentils, soaked, drained, rinsed, drained
1 sweet potato, diced
2 TBS lemon juice

Using the juice from the canned tomatoes, saute the onions, garlic, celery, carrots, and mushrooms.
Stir in the spices and tomatoes. Add the broth, sweet potato, and lentils. Bring to a boil, then reduce the heat to simmer until the lentils and sweet potato are soft, about 10-15 minutes. Stir in lemon juice and simmer for another minute.

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