MOROCCAN LENTIL AND VEGETABLE STEW





MOROCCAN LENTIL AND VEGETABLE STEW






Warm intoxicating spices make this vegetable filled Moroccan Lentil and Vegetable Stew perfect for cold Autumn nights.

INGREDIENTS

·    2 Tbsp olive oil ($0.26)
·    1 medium yellow onion ($0.32)
·    4 cloves garlic, minced ($0.32)
·    4 stalks, about half a bunch celery ($0.75)
·    1/2 Tbsp ground cumin ($0.15)
·    1 tsp turmeric ($0.10)
·    1 tsp cinnamon ($0.10)
·    1/4 tsp cayenne pepper ($0.02)
·    15 oz. can chickpeas ($0.69)
·    28 oz. can diced tomatoes ($0.89)
·    1/2 lb. frozen cauliflower florets ($0.70)
·    6 cups vegetable broth ($0.78*)
·    1 cup brown lentils ($0.70)
·    1 bay leaf ($0.15)

INSTRUCTIONS

1.    Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
2.    Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
3.    Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
4.    ………………………………..
5.    ………………………………………
Full instructions: Click here

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