North African Lentil Stew | PCC Natural Markets

North African Lentil Stew

Serves: 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender.

Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender.

Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so — don't overcook — just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Eat with good bread or serve it piled on plain steamed basmati or other rice or hot grains.

It is delicious carefully reheated, but not allowed to cook again.

Recipe by June Dickinson

Source: "PCC Natural Markets Taste of Nations 1999 Cookbook"

More about: chard, cruciferous vegetables, greens, lentils, tomatoes, winter squash


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Very Yummy

This stew while not quick is pretty easy and very tasty. I will say I used only 2 large jalapenos and not quite 2lbs of squash but the heat and consistency were perfect. This is definitely something I will make again and again.

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