Lentil Stew a La Fez

środa, 19 lutego 2014

1 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
2 you will have very little water left in the pot, the lentils finish cooking with the stew.
3 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.
4 Mix the lentils into the vegetables in the larger pot and stir well.
5 Add the remaining ingredients, stir again and simmer for 20-30 minutes.
6 If the stew seems dry, add additional vegetable stock or water.
7 When ready to serve, season with salt and pepper to taste. Sprinkle chopped fennel fronds on top.
8 Serve hot on couscous or rice.

Secret Rant