This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Ingredients
- ½ pound (1 heaped cup) lentils, rinsed and picked over
- 6 cups water, vegetable stock or chicken stock
- 1 medium onion, cut in half
- 2 garlic cloves, peeled and crushed
- 1 bay leaf
- Pinch of saffron
- ½ teaspoon turmeric
- 20 sprigs cilantro, tied into a bunch
- Salt
- 1 teaspoon ground ginger
- 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
- ½ pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
- 3 tablespoons tomato paste
- Freshly ground pepper
- 2 to 3 tablespoons chopped flat-leaf parsley
- Nutritional Information
Nutritional analysis per serving (6 servings)
175 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 10 grams protein; 340 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six
Preparation
- Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.
- Advance preparation: This will keep for three or four days in the refrigerator. When you reheat it, you may need to add some water. Adjust seasonings accordingly.
1 hour
Dining and Cooking