Moroccan Lentil Stew

R

richard-in-cincy

Well-known member
2 cups brown lentils

1.5 quarts lamb, chicken, or vegetable stock

2 large onions

1 head garlic

5 roma tomatoes

2 carrots

1 small potato

1 tbls grated ginger

3 tbls. olive oil

1 tbls sweet paprika

1/2 tsp. cinnamon

1/2 tsp. turmeric

2-4 tsp. cumin (to your taste, I use a lot)

2 tsp. black pepper

1/2 tsp. cayenne chili flakes

salt to taste

cilantro

lemon

Pick over lentils and wash. Dice vegetables. Smash, peel, and chop garlic cloves. Heat oil in large soup pot. Saute the onions, tomatoes, carrots, potato, and garlic for 5 minutes. Add ginger and spices. Saute for a couple more minutes, stirring, until fragrant. Add stock and lentils. Bring to a simmer, cover, and simmer for 30 minutes.

To serve, squeeze lemon over stew and garnish with chopped cilantro.

Optional:

Stir in 1-2 cups minced leftover lamb or chicken half-way through the simmer.

Stir in a large bunch of fresh baby spinach when the stew is finished cooking, cover, and let steam for 1-2 minutes.

Stir in 2 cups cooked diced winter squash.

 
Cathy, Richard, what is your favorite color lentil to cook? Some colors seem to cook up too mushy

I have yet to find one that I like. I can't seem to cook them the right way. I have no problem with rices or pasta.

 
The French puy green lentils are the best to me. They stay firm when cooked but are tender.

Red take such a short time they can go mushy quickly. But the green (which I think are brown) are good, but different from the puy. Beluga black lentils are truly delicious and elegant on a plate--with something like grilled salmon.

 
Different uses

For stews and such, I don't care if they are overcooked as its inevitable anyway with reheating, etc.

If I'm serving as a side or in a salad, then I watch them, test them like pasta, and pull them off when they're at the stage I want them. If for a salad, they immediately get drained, rinsed in cold water, etc. to stop the cooking process. It doesn't take very long, 15-20 minutes max.

As for any certain color, I think they all behave about the same and I use many different varieties.

 
I think the brown ones hold their shape when boiled to point of tenderness.

I like to use those when I want to "see" the lentil in the dish...like with diced tomatoes, carrots, onions and garlic--brothy and served with hot naan bread and hummus.

I prefer the orange ones (masoor) for a puree-type dish.

The French green ones are too expensive--I honestly don't get why.

 
Today, I saw a cooking show in which the green lentils were put into a bowl and covered with

boiling water. The chef said to let them sit until cooked the way you like.

 
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