Saturday, February 2, 2013

Lentil/Moroccan Stew

My favorite meal the last few months at Penfield CC is their Lentil Stew. I think I have finally figured out a way of making it by using a couple of different recipes I have.


The main ingredients in this recipe are couscous, lentils, chickpeas and carrots.  Omitting the chicken would make it a vegetarian meal.

1 tblsp olive oil
2 chicken breasts, cut in pieces
3 cups carrots, diced
2 large onions, chopped
2 cloves garlic, chopped
3/4 cup lentils
1 cups Israeli (pearl) couscous
1 can chicken or vegetable broth
1 can diced tomatoes
1 can chickpeas
4 tsp ras el hanout (see here --> Moroccan spice blend)
baby spinach (if desired)
cilantro (if desired)
Feta cheese

Heat the olive oil in a saucepan.
Pre-cook the chicken either by sauteeing it in the olive oil or boiling or roasting.
Saute the onion, carrots and garlic in saucepan until onions become transparant.
Add the spices and lentils and mix to coat everything.
Add the broth and chickpeas (with liquid).
Bring to a boil, cover, reduce heat and simmer for about an hour.
Add tomatoes, chicken and couscous and cook for 20 more minutes until couscous tender.
Add the spinach for the last 10 minutes,
Add more liquid if needed while cooking.

Can add cilantro and feta cheese before serving.

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