Lentil Stew a La Fez Recipe

Name: Lentil Stew a La Fez
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green lentil, picked over and washed; 2 ½ cups water; ½ teaspoon turmeric; ¼ teaspoon ground ginger; 1 pinch nutmeg; 1 tablespoon olive oil; 1 medium white onion, diced and chopped; 1 large carrot, cut lengthwise and sliced 1/4 inch thick; 1 large celery rib, sliced 1/4 inch thick; 12 large fennel bulb, split lengthwise and sliced 1/4 inch thick; 2 garlic cloves, minced; 2 large potatoes, peeled and diced into 1 inch cubes; 1 lb plum tomato, seeded and diced; ¼ teaspoon cinnamon; ¼ teaspoon turmeric; 2 -3 teaspoons cumin; 1 cup vegetable stock; 2 tablespoons reduced sodium soy sauce; 1 teaspoon harissa (If you don't have harissa, a sprinkle of crushed); red pepper flakes, would work well here; 1 tablespoon fennel leaves, chopped; salt and pepper

Servings: persons

1 cup green lentil, picked over and washed
2 ½ cups water
½ teaspoon turmeric
¼ teaspoon ground ginger
1 pinch nutmeg
1 tablespoon olive oil
1 medium white onion, diced and chopped
1 large carrot, cut lengthwise and sliced 1/4 inch thick
1 large celery rib, sliced 1/4 inch thick
12 large fennel bulb, split lengthwise and sliced 1/4 inch thick
2 garlic cloves, minced
2 large potatoes, peeled and diced into 1 inch cubes
1 lb plum tomato, seeded and diced
¼ teaspoon cinnamon
¼ teaspoon turmeric
2 -3 teaspoons cumin
1 cup vegetable stock
2 tablespoons reduced sodium soy sauce
1 teaspoon harissa (If you don't have harissa, a sprinkle of crushed)
red pepper flakes, would work well here
1 tablespoon fennel leaves, chopped
salt and pepper

1
Place lentils, water, tumeric, ginger and nutmeg in a medium saucepan and bring to a boil; reduce to a simmer and cook uncovered for 20 minutes.
2
At the end of 20 minutes your lentils will be still firm and
3
you will have very little water left in the pot, the lentils finish cooking with the stew.
4
At the point your lentils have been cooking 15 minutes, place olive oil in a large saucepan over medium heat.
5
Add onions, carrots, celery and fennel.
6
Cook for 5 minutes until vegetables begin to soften.
7
Add garlic and cook another 30 seconds.
8
Mix the lentils into the vegetables in the larger pot and stir well.
9
Add the remaining ingredients, stir again and simmer for 20-30 minutes.
10
If the stew seems dry, add additional vegetable stock or water.
11
When ready to serve, season with salt and pepper to taste.
12
Sprinkle chopped fennel fronds on top.
13
Serve hot on couscous or rice.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup green lentil, picked over and washed, 2 ½ cups water, ½ teaspoon turmeric, ¼ teaspoon ground ginger, and more.

Yes, Lentil Stew a La Fez falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Stew a La Fez

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