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Moroccan Lentil Stew

Moroccan Lentil Stew

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It’s that time of year… autumn is officially here! Time to snuggle up and get cozy with this simple recipe that works for lunch or dinner. Did we mention the leftovers?

Ingredients:

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  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 2 cloves garlic minced
  • 6 cups water
  • 1 cup red lentils
  • 1 can chickpeas (drained)
  • 750 ml diced tomatoes
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  • 1 large carrot, diced
  • 1 tsp cinnamon
  • 1 tbsp paprika
  • 2 tsp cayenne pepper (ground)
  • 2 tsp ground cumin
  • 2 tbsp olive oil
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Directions:

4tLoF Moroccan Lentil StewIn a large soup pot, add oil and sauté onions, celery and carrot until translucent, 5 minutes.

Add garlic and sauté until fragrant.

Add spices, plus lentils, chickpeas and tomatoes, and cook for 2 minutes to give ingredients a chance to absorb all the flavors.

Add the water and bring to a boil, reduce and simmer for 90 minutes.

Serve hot and enjoy!

Option: Add a chicken leg or two with the onions at the beginning of this recipe, brown the chicken and let it stew for a Chicken Moroccan stew.

The longer you reduce this soup, the thicker it becomes and has great potential as a topping over rice or noodles.

By Chef John 

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