Cooked - Moroccan Lentil Stew

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Moroccan Lentil Stew

8.0

1 TBSP olive oil

1 cup red onions, diced

1 cup carrots, diced

1 cup celery, diced

2 TBSP ginger root, minced

1 TBSP garlic, minced

1 TBSP parsley

1 TBSP cilantro

1 tsp turmeric

1 tsp cinnamon

2 tsp paprika

¾ tsp cumin

¾ tsp red pepper flakes

1 TBSP tomato paste

1 tsp salt

¼ tsp black pepper

14 oz can tomatoes, pulsed

¼ cup cooking sherry

6 cups vegetable broth

1 ¼ cups red lentils

1 15-ounce can chickpeas

Lemon wedges

In a Dutch oven over high heat, heat the oil until it begins to show wisps of smoke.
Add the carrots, celery and onions to the pot and stir for about 4 minutes.
Add the ginger and garlic and stir 2 minutes more.
Turn the heat down to medium and add all the spices. Stir for about 1 minute.
Add the tomato paste and stir for about 2 minutes.
Add tomatoes, sherry, vegetable broth, and lentils bring to a boil.
Turn to a teeny tiny low flame and simmer 2 hours stirring occasionally.
Stir in chick peas and cook 10 more minutes. Serve with lemon wedges.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stew

Cuisine🇲🇦Moroccan

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 78 weeks ago

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