Ingredients
-
1
-
1
-
3
-
1
-
2
-
1
-
1/2
-
2
-
1 1/2
-
1/4
-
6
-
-
-
-
Directions
Moroccan Lentil Stew With Raisins, From Vegetarian Times This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars, This was very good I didn’t have lentil soup, so I just cooked up some lentils with veg broth powder I like thicker stews, so increased chickpeas and currants, and drained most of the broth from the lentils Flavor was great
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Steps
|
1
Done
|
Heat Oil in Medium Saucepan or Dutch Oven Over Medium Heat. Add Onion, and Saut 3 Minutes, or Until Softened and Translucent. Add Garlic, and Cook 1 Minute, or Until Garlic Is Softened, but not Browned, Stirring Constantly. |
|
2
Done
|
Stir in Tomatoes, Soup, Chickpeas, Raisins, Cinnamon, Cumin, and Red Pepper Flakes. Season With Salt and Pepper, If Desired. Bring Stew to a Simmer Over Medium-High Heat, Stirring Occasionally. |
|
3
Done
|
Reduce Heat to Medium-Low, and Simmer Uncovered For 20 Minutes, or Until Mixture Is Reduced and Sauce Has Thickened, Stirring Often from Bottom to Prevent Sticking. Garnish Each Serving With One Tablespoon Yogurt. |
