North African Lentil Stew
- 1 to 2 tablespoons olive oil Add to list
- 1 cup chopped onions Add to list
- 3 jalapeño peppers, seeded and minced Add to list
- 4 garlic cloves, minced Add to list
- 1 tablespoon New Mexico style chili powder Add to list
- 1 teaspoon cumin powder Add to list
- 1/2 teaspoon coriander powder Add to list
- 1 cup dried gray-green lentils, rinsed Add to list
- 3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped Add to list
- 3 cups vegetable broth (the all-organic vegetable broth from Pacific Foods is good) Add to list
- 2 pounds hard-shelled winter squash, peeled and cubed Add to list
- 1 bunch red or green Swiss chard, chopped (including stems) Add to list
- 2 tablespoons freshly squeezed lemon juice Add to list
- Salt and pepper to taste Add to list
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.
Source: "PCC Natural Markets Taste of Nations 1999 Cookbook"