Lentil Stew with Middle Eastern Flavorings
Cook time:
25 mins
Total time:
25 mins
Yield: 4 servings
Description
You can serve this stew on its own with pita bread or serve it over a bed of couscous.
Ingredients
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon each: ground allspice, coriander, and cinnamon
- 1/2 teaspoon each: ground black pepper, cloves, cumin, nutmeg
- 1 large bell pepper, about 8 ounces, cut into medium dice
- 2 cups vegetable or chicken broth, your choice
- 2 cups Vegetable Tomato Sauce from A Vat of Tomato Sauce
- 1/2 recipe Soak and Cook Lentils, scant 3 cups, cooked
- 1/2 cup chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and ground black pepper
Instructions
- Heat oil in a soup kettle over low heat while mincing garlic and measuring spices. When ready to cook, increase heat to medium-high and add garlic and spices; cook, stirring constantly, until fragrant, a minute or so. Stir in bell pepper to coat. Add broth, tomato sauce, and lentils; bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until peppers are tender and liquid has reduced to stew consistency, 10 to 15 minutes. Stir in parsley and lemon juice. Taste and adjust seasonings, including salt and pepper, and adding extra water or broth if you prefer a juicier stew. Serve