\t \n Golden Lentil Stew<\/div>\n
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Recipe Type<\/span>: Main Dish<\/span><\/div>\n
Author: Donna-Marie Pye<\/span><\/div>\n
Prep time: 30 mins<\/time><\/div>\n
Cook time: 5 hours<\/time><\/div>\n
Total time: 5 hours 30 mins<\/time><\/div>\n
Serves: 4-6<\/span><\/div>\n
This slightly sweet Moroccan lentil and chickpea stew is brightened by mixing a combination of sweet and savory spices in the stew and adding a twist of lemon at the end. Minimum 4 quart cooker needed.<\/div>\n
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Ingredients<\/div>\n
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1 tbsp olive oil<\/li>\n
1 onion, finely chopped<\/li>\n
3 cloves garlic, minced<\/li>\n
1\u20442 tsp sweet paprika<\/li>\n
1\u20442 tsp ground turmeric<\/li>\n
1\u20442 tsp ground ginger<\/li>\n
1\u20442 tsp ground coriander<\/li>\n
1\u20444 tsp ground nutmeg<\/li>\n
4 stalks celery, finely chopped<\/li>\n
1 can (19 oz\/540 mL) diced tomatoes,<\/li>\n
with juice<\/li>\n
2 cups vegetable broth<\/li>\n
2 cups cooked or canned chickpeas,<\/li>\n
drained and rinsed<\/li>\n
1 cup dried red lentils, rinsed<\/li>\n
1 tbsp tomato paste<\/li>\n
3 whole cloves<\/li>\n
1 3-inch (7.5 cm) cinnamon stick<\/li>\n
1\u20444 tsp freshly ground black pepper<\/li>\n
1\u20442 cup cooked orzo or other small pasta<\/li>\n
1\u20442 cup chopped pitted dates<\/li>\n
2 tbsp coarsely chopped fresh parsley<\/li>\n
2 tbsp finely chopped fresh cilantro<\/li>\n
1 tbsp freshly squeezed lemon juice<\/li>\n
1 lemon, cut into wedges<\/li>\n<\/ul>\n<\/div>\n
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Instructions<\/div>\n
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In a large nonstick skillet, heat oil over medium-high heat. Saut\u00e9 onion for 3 to 5 minutes or until tender and translucent. Add garlic, paprika, turmeric, ginger, coriander and nutmeg; saut\u00e9 for 1 minute or until fragrant. Transfer to slow cooker stoneware.<\/li>\n
Stir in celery, tomatoes with juice, broth, chickpeas, lentils, tomato paste, cloves, cinnamon stick and pepper.<\/li>\n
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until stew is bubbling.<\/li>\n
Stir in orzo and dates. Cover and cook on High for 10 to 15 minutes or until heated through. Discard cinnamon stick. Stir in parsley, cilantro and lemon juice. Serve garnished with lemon wedges.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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3.2.1311<\/div>\n<\/div>\n
Make Ahead<\/span><\/b><\/p>\n
This dish can be assembled up to 12 hours in advance. Prepare through step 2, but don\u2019t add the lentils. Cover and refrigerate overnight. The next day, stir in lentils, place stoneware in slow cooker and proceed with step 3.<\/span><\/p>\n
Tips<\/span><\/b><\/p>\n
If you have any leftovers, this stew stores very well in the refrigerator for up to 5 days. Store in an airtight container and reheat as necessary, adding a little water if the stew is too thick.<\/span><\/p>\n
Broth (or stock) is one of the most indispensable pantry staples. Commercial broth cubes and powders are loaded with salt and just don\u2019t deliver the flavor of homemade stock or prepared broth. I like to keep 32-oz (1 L) Tetra Paks on hand, especially the sodium<\/span> \u2011<\/span> reduced variety. They come in handy when you\u2019re making soups and stews. \u00a0Alternatively, you can make your own broth in a large batch (using a slow cooker!) and can it using a pressure canner<\/a>.<\/span><\/p>\n
Tomato paste is now available in tubes in many supermarkets and delis. It keeps for months in the refrigerator.<\/span><\/p>\n
Orzo is a small, rice-shaped pasta. You can substitute any small pasta for the orzo or break spaghetti noodles into short pieces.<\/span><\/p>\n
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