PP Moroccan Red Lentil Stew

Curried Lentils.jpg

Chef: Jeannie Hudkins
Makes: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes 

INGREDIENTS

  • 1 onion, diced 
  • 1 carrot, diced
  • 1/3  c parsley, chopped
  • ½ c cilantro, chopped
  • 2 garlic cloves, minced
  • 2 T fresh ginger, minced
  • 1 ½ t ground black pepper
  • 1 t turmeric
  • 1 t ground cinnamon
  • 2 t paprika
  • 1 ¼ c dried red lentils
  • 1 28-0z can whole tomatoes and their liquid, pureed (do not use tomato puree)
  • 8 c vegetable broth

DIRECTIONS

  1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion  and carrot. Water-sauté for 2 minutes. 
  2. Add parsley, cilantro, garlic, ginger, black pepper, turmeric, cinnamon, paprika, red lentils, pureed tomatoes, and vegetable broth. 
  3. Bring to a boil, cover, and turn down to a low boil.
  4. Cook for 40 minutes. 

Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Dietology 101: Be Slim, Be Full, Be Well

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