Berber Lentil And Vegetable Stew
This Berber Lentil and Vegetable Stew is a hearty and flavorful dish that originates from Western Saharan Cuisine. It is packed with nutritious ingredients and warm spices, making it a perfect comfort food for any occasion.
Ingredients
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
- Add the minced garlic, ground cumin, coriander, and turmeric. Cook for another 2 minutes, stirring constantly.
- Stir in the dried lentils, vegetable broth, and diced tomatoes. Bring the stew to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Serve the stew hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 5g
Supplies
Large pot Stirring spoon Measuring cups and spoons
Tools
Knife Cutting board
Serving suggestions
Serving Suggestions: Enjoy the Berber Lentil and Vegetable Stew with a side of crusty bread or over a bed of fluffy couscous.
Tips & tricks
Tips: For added heat, sprinkle some red pepper flakes or a dash of cayenne pepper into the stew while it simmers.
Cost
$10