Lentils & Vegetables ~ Moroccan Style Recipe
I began making this dish in the 1970s and it has evolved since then into a great Winter favorite.
This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious meal.
Easy, good for you and inexpensive to make.
TIP: Lactose intolerant cooks can omit the bit of butter.
- ! C brown or green lentils (washed and picked over for any little stones (don't use your lentils de Puys on this dish))
- 2 medium carrots, peeled, split and diced
- 1 nice-sized zucchini (about 8 oz), split and cubed
- 2 Tbs finely chopped parsley
- 2 Tbs olive oil
- 1 Tbs sweet butter
- 1 tsp ground cumin
- 1 onion, diced
- 3 leeks (about 8oz) (white part mostly, washed well, then sliced)
- 1 stalk celery, diced (a stalk with leaves is fine!)
- 2 cloves garlic, crushed
- 2 lemons, juiced (seeds and pulp discarded)
- 2 potatoes, peeled and cubed
- sea salt & black pepper to taste
- 4 - 6 C vegetable broth (TIP: a little wiggle room here - the lentils will take up more liquid after the initial water soak, however, the vegetables will also release some liquid, especially after you add salt. The final dish should is a stew, not a soup, so you want to monitor the amount of liquid.)
- Soak the lentils in water for about an hour. Discard the water.
- Put the lentils in a stockpot and cover with vegetable stock
- Simmer for about 35 minutes - don't drown them, but don't let them dry out. Just add a little stock at a time, as needed
- When the lentils are just 'al dente', but not soft,
- Add the potatoes, leeks, celery and zucchini
- season with salt and pepper, simmering for 20 minutes
- Meanwhile, in a separate saucepan, saute the diced onion in the oil until it begins to become golden
- Add the butter and crushed garlic and saute for 2 minutes to release the garlic's flavor and for it to become a bit golden
- Add the lemon juice and parsley to the stew and combine
- Add the onion / garlic / butter combo and combine
- Stir in the ground cumin and simmer for 5 minutes.
Add Recipe to
|Amount Per Serving||%DV|
|Serving Size 520g|
|Recipe makes 4 servings|
|Calories from Fat 89||43%|
|Total Fat 10.1g||13%|
|Saturated Fat 2.84g||11%|
|Trans Fat 0.0g|
|Total Carbs 28.05g||7%|
|Dietary Fiber 4.3g||14%|