Moroccan Red Lentil Stew

by ryansnyder

Prep time: 0:15 Overall time: 0:45

Servings: 6 servings

INGREDIENTS

1 tablespoon olive oil
1 cup finely chopped shallots
1 teaspoon saffron threads, crushed
1 Tablespoon hot water
2 teaspoons curry powder
1 teaspoon ground cumin
2 teaspoons minced fresh rosemary or
1 teaspoon dried rosemary, crushed
1 teaspoon fennel seeds
6 cups vegetable stock
1 can (15 oz.) white beans, drained and rinsed
1/2 cup dried red lentils
1/2 cup basmati rice
1 tomato, diced into 1/2-inch pieces
1/3 cup coarsely chopped fresh cilantro, plus sprigs of fresh cilantro for garnish
1 Tablespoon tomato paste
Salt and freshly ground pepper to taste
Crushed red pepper flakes, to taste

INSTRUCTIONS

Heat the oil in a Dutch oven or large pot over medium heat. Add the onion; cook, stirring occasionally until translucent, about 5 minutes. Meanwhile, mix the saffron with the hot water; set aside.

Add the curry powder, cumin, rosemary, and fennel seeds to the Dutch oven; stir for about 30 seconds. Stir in the saffron mixture and the vegetable stock, beans, lentils, and rice. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils and rice are tender, about 30 minutes. Stir in the tomato, chopped cilantro, and tomato paste. Season to taste.

CHEF COMMENTS

My favorite recipe from the book, A beautiful bowl of soup.

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