Lentil Stew a La Fez

środa, 19 lutego 2014

Lentil Stew a La Fez

Time: 1 hrs 5 mins


  • 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


  • 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.

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