Berber-Style Lentil Stew
Ingredients
- 300g (1.5 cups) dried green lentils, rinsed
- 1.5L (6 cups) vegetable broth or water
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 400g (14 oz) can of diced tomatoes
- 30ml (2 tbsp) olive oil
- 10g (1 tbsp) cumin seeds
- 5g (1 tsp) ground coriander
- 5g (1 tsp) smoked paprika
- 2g (1/2 tsp) cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Ingredients
Begin by rinsing the lentils thoroughly under cold water. Dice the carrots and potatoes, chop the onion, and mince the garlic.
Step 2: Toast the Spices
In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the cumin seeds and toast for about 1 minute until fragrant, stirring constantly.
Step 3: Sauté the Aromatics
Add the chopped onion and garlic to the pot. Sauté until the onion is soft and translucent, about 4-5 minutes.
Step 4: Add Vegetables and Spices
Stir in the diced carrots and potatoes. Add ground coriander, smoked paprika, cayenne pepper, salt, and pepper. Cook for an additional 5 minutes, stirring frequently.
Step 5: Simmer the Stew
Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the lentils and vegetables are tender.
Step 6: Adjust Seasoning
Taste the stew and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preference.
Step 7: Serve
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over fluffy couscous for a complete meal.
Conclusion
You’ve now created a wonderfully fragrant and flavorful Berber-Style Lentil Stew. Share this dish with loved ones and enjoy the rich tastes and hearty satisfaction it brings. Feel free to customize the spices or add seasonal vegetables for a unique twist. Bon appétit!
