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Moroccan Red Lentil Stew


0:15 prep
0:45 total

Time

prep 0:15       total 0:45

Yield

Ingredients

Ingredients

14.79 ml. olive oil
236.59 ml. finely chopped shallots
4.93 ml. saffron threads, crushed
14.79 ml. hot water
9.86 ml. curry powder
4.93 ml. ground cumin
9.86 ml. minced fresh rosemary or
4.93 ml. dried rosemary, crushed
4.93 ml. fennel seeds
1.42 l. vegetable stock
1 can (425.24 g.) white beans, drained and rinsed
118.29 ml. dried red lentils
118.29 ml. basmati rice
1 tomato, diced into 1/2-inch pieces
78.07 ml. coarsely chopped fresh cilantro, plus sprigs of fresh cilantro for garnish
14.79 ml. 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 shallot; 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.

Author's Comments

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

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2 Recipe Reviews

mario

mario reviewed Moroccan Red Lentil Stew on October 16, 2009

Yum.

marge123

marge123 reviewed Moroccan Red Lentil Stew on August 21, 2011

This is a very tasty bowl of soup and one of my favorites as well.


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