What's for dinner? Morrocan Lentil Stew.
(how much do I love my iphone Hipstamatic? Tons!)Oh so excited about this meal! This is about to become one of my all time favorites. The simplicity is that it's 15 minutes of prep, cooks all day in the crock pot and you come home to the most glorious smells wafting through the house greeting you at the door. I was seriously drooling by the time I got to the pot to stir and check the meat, AH! So perfect.
Ok here is the recipe which is a mox of several I have seen and please feel free to embellish, I did!
1 bag green lentils (there are different colors)
1 small roast or bone/hamhock (I love a small roast, beef, lamp, pork, etc.)
2 or 3 chopped carrots
1/2 chopped onion (I like purple but use your fav)
2 cans diced or whole tomato
1/2 a head of garlic pressed or tons of garlic powder
1 tbls basil or Italian seasoning
1 tsp dried parsely
1 tbls salt
1 tbls black pepper (yes a lot)
1 tbls chili powder
1 tsp cummin
1 tsp thyme
1/2 c Worcestershire sauce
1/4 c lemon juice
1 can chicken broth
3 cans water
Ok, so these measurements on the spices are give and take. I am not an exact measure-er type of person, so be sensible and omit what you do not like. Also red potatoes are good in this, I was out. If you want it more like a soup, add more water. Rice wine vinegar would be good instead of the Worcestershire as well. Rinse and sort the lentils like the bag says but no pre-soaking. Brown your roast if you use roast, then throw it all in the crock pot, cook on low for 10 hours, not kidding.
We ate it with rice crackers to keep it gluten free and a garnish of Mediterranean hummus. Yummy.
Bon Appetit!
1 comment:
mmmmmmmm...it was so gooood. Hmmm, might have some more, just cause I can. Love you babe, you are a great cook, and writer, and friend, and artist, and marketer, and creator, and wife and mother oh my gosh I could just go on for day...but you get the point! - Lionel
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