Lentil Stew a La Fez

Ingredients

Step 1

• 1 cup green lentil, picked over and washed
• 2 1/2 cups water
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1 pinch nutmeg

Step 2

• 1 tablespoon olive oil
• 1 medium white onion, diced and chopped
• 1 large carrot, cut lengthwise and sliced 1/4 inch thick
• 1 large celery rib, sliced 1/4 inch thick
• 1/2 large fennel bulb, split lengthwise and sliced 1/4 inch thick
• 2 garlic cloves, minced

Step 3

• 2 large potatoes, peeled and diced into 1 inch cubes
• 1 lb plum tomato, seeded and diced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 2-3 teaspoons cumin
• 1 cup vegetable stock
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon harissa (If you don't have harissa, a sprinkle of crushed)
• red pepper flakes, would work well here

Step 4

• 1 tablespoon fennel leaves, chopped
• salt and pepper

Directions

1. 1

   Place lentils, water, tumeric, ginger and nutmeg in a medium saucepan and bring to a boil; reduce to a simmer and cook uncovered for 20 minutes. At the end of 20 minutes your lentils will be still firm and

2. 2

   you will have very little water left in the pot, the lentils finish cooking with the stew.

3. 3

   At the point your lentils have been cooking 15 minutes, place olive oil in a large saucepan over medium heat. Add onions, carrots, celery and fennel. Cook for 5 minutes until vegetables begin to soften. Add garlic and cook another 30 seconds.

4. 4

   Mix the lentils into the vegetables in the larger pot and stir well.

5. 5

   Add the remaining ingredients, stir again and simmer for 20-30 minutes.

6. 6

   If the stew seems dry, add additional vegetable stock or water.

7. 7

   When ready to serve, season with salt and pepper to taste. Sprinkle chopped fennel fronds on top.

8. 8

   Serve hot on couscous or rice.