Ingredients
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For the stew:
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1 cup green lentils, picked over and rinsed
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4 cloves garlic, minced
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1 small onion, chopped
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2 carrots, peeled and sliced into thin coins
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2 celery stalks, sliced into thin pieces
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1 large sweet bell pepper (about 1 cup), cored and sliced into thin strips
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1 medium tomato, chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1 tablespoon harissa paste (store-bought or homemade)
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1 teaspoon dried thyme leaves
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1 bay leaf
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 can (15 ounces) no-salt-added chickpeas, drained and rinsed
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For the garnish:
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1 ripe avocado, halved, pitted, and sliced
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1/2 cup fresh cilantro leaves, roughly chopped
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1 lemon, cut into wedges
Directions
Subtitle: A flavorful and hearty vegetarian dinner inspired by Moroccan cuisine
Ingredients:
For the stew:
* 1 cup green lentils, picked over and rinsed
* 4 cloves garlic, minced
* 1 small onion, chopped
* 2 carrots, peeled and sliced into thin coins
* 2 celery stalks, sliced into thin pieces
* 1 large sweet bell pepper (about 1 cup), cored and sliced into thin strips
* 1 medium tomato, chopped
* 1/2 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1 tablespoon harissa paste (store-bought or homemade)
* 1 teaspoon dried thyme leaves
* 1 bay leaf
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 can (15 ounces) no-salt-added chickpeas, drained and rinsed
For the garnish:
* 1 ripe avocado, halved, pitted, and sliced
* 1/2 cup fresh cilantro leaves, roughly chopped
* 1 lemon, cut into wedges
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, combine the lentils, water, garlic, onion, carrots, and celery. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for about 20 minutes, until the lentils are tender but still hold their shape.
2. While the lentils cook, prepare the remaining ingredients for the stew. In a small bowl, whisk together the harissa paste, cumin, paprika, thyme, bay leaf, and salt. Set aside.
3. After 20 minutes, check the lentils again. If they’re almost tender, continue with step 4. If not, give them another few minutes before proceeding.
4. Add the chickpeas, tomato, and tomato juices to the pot. Stir everything together well and bring the mixture back to a simmer. Simmer, uncovered, for about 5 more minutes, allowing the flavors to meld.
5. Remove the bay leaf from the stew. Taste and adjust seasoning as desired. Serve immediately over cooked rice or couscous, drizzling each serving with a bit of extra virgin olive oil and sprinkling with the reserved cilantro and avocado. Garnish with additional lemon wedges on the side if desired.
Serving size: 2 cups stew + 1/2 cup rice or couscous per person
Servings: 6
Difficulty: Easy
Note: This recipe makes a very filling meal. You may choose to serve less rice or couscous per person, especially if you have a larger portion of the stew.
Steps
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1
Done
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In a large Dutch oven or heavy-bottomed pot, combine the lentils, water, garlic, onion, carrots, and celery. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for about 20 minutes, until the lentils are tender but still hold their shape. |
|
2
Done
|
While the lentils cook, prepare the remaining ingredients for the stew. In a small bowl, whisk together the harissa paste, cumin, paprika, thyme, bay leaf, and salt. Set aside. |
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3
Done
|
After 20 minutes, check the lentils again. If they're almost tender, continue with step |
|
4
Done
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If not, give them another few minutes before proceeding. |
|
5
Done
|
Add the chickpeas, tomato, and tomato juices to the pot. Stir everything together well and bring the mixture back to a simmer. Simmer, uncovered, for about 5 more minutes, allowing the flavors to meld. |
|
6
Done
|
Remove the bay leaf from the stew. Taste and adjust seasoning as desired. Serve immediately over cooked rice or couscous, drizzling each serving with a bit of extra virgin olive oil and sprinkling with the reserved cilantro and avocado. Garnish with additional lemon wedges on the side if desired. |
