Name: Lentil Stew With Carrots and Tomatoes
Yield: 6 servings
Cuisine: North Africa
Ingredients: 2 cups small dark green lentils; 1 small red onion, peeled and finely diced; 2 carrots, peeled and thinly sliced crosswise; 2 celery stalks, peeled and thinly sliced crosswise; 3 garlic cloves, peeled and halved; 1 large plum tomato, quartered; 1 small bunch of thyme, tied with butcher’s twine; 1 bay leaf; 4 tablespoons olive oil; 1 teaspoon salt; 1 generous pinch of ground black pepper; 1 tablespoon ground cumin; 2 garlic cloves, peeled and crushed

Ingredients

6 servings

To cook the stew:

2 cups small dark green lentils
1 small red onion, peeled and finely diced
2 carrots, peeled and thinly sliced crosswise
2 celery stalks, peeled and thinly sliced crosswise
3 garlic cloves, peeled and halved
1 large plum tomato, quartered
1 small bunch of thyme, tied with butcher’s twine
1 bay leaf
4 tablespoons olive oil

To season the stew after cooking:

1 teaspoon salt
1 generous pinch of ground black pepper
1 tablespoon ground cumin
2 garlic cloves, peeled and crushed

Soups & StewsVegetarianVeganPareveGluten FreeNorth AfricaMiddle EastVegetable-Forward

Preparation

Step 1

Place all the ingredients to cook the stew (except the olive oil) in a large and deep saucepan or pot.

Step 2

Add 6 ½ cups of water and bring the pan to a boil. Skim any foam that may rise to the top.

Step 3

Lower the heat to a simmer, add the olive oil and cook the ingredients for about 30 to 40 minutes until the lentils are soft.

Step 4

Remove the stew from the heat and season with the salt, pepper, ground cumin and garlic. Set aside and allow to infuse for about 20 to 30 minutes. Remove the thyme and bay leaf.

Step 5

Serve the stew hot, alongside charred eggplant, soft-boiled eggs, tahini and zehug.

The Home of Jewish Food

Ingredients

To cook the stew:

To season the stew after cooking:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

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