LENTIL STEW WITH PUMPKIN OR SWEET POTATOES
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash, you'll be using vegetables with a great deal of vitamin A. Recipe discovered on the NY Times website.
Provided by Kiwi Kathy
Categories Stew
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
- Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
- Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
- Discard the cilantro bundle, taste and adjust seasonings.
- Just before serving, stir in the parsley.
Nutrition Facts : Calories 146.4, Fat 0.6, SaturatedFat 0.1, Sodium 85.4, Carbohydrate 26.9, Fiber 11.2, Sugar 3.5, Protein 9.6
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