This is one of Mom’s masterful creations. She has the magic touch when it comes to making the best soups and stews. So mom generously wrote out all the ingredients so I could make this, and it’s just as delicious as I remember it. Stews are a great way to use up what’s in the fridge, so feel free to use this as a guide.
I love making a large pot of stew and freezing some for later. It’s a great way to give yourself a night off from cooking later on in the month, while still enjoying a delicious homemade meal.
What’s your favorite winter meal?
Moroccan Lentil Stew
- 1 1/2 cups dried brown lentils
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 large carrots, diced
- 4 large parsnips, diced
- 1 large zucchini, diced
- 1 large (28oz) can diced tomatoes
- 4 cups water
- 1 tsp vegetable soup base
- 2 (15oz) cans garbanzo beans
- 3 bay leaves
- 1 tsp ground turmeric
- 2 tsp Ras el Hanout (Moroccan spice blend)
- 1 tsp ground cumin
- salt and pepper to taste
In a saucepan, cover the dried lentils with water until it’s about 1″ above the lentils, then bring to a boil and reduce to a simmer for 1 hour. Then drain the lentils and set aside.
In a large pot, heat olive oil over medium heat. Sauté the onion, when soft, add the garlic. Add the diced carrots and parsnips and sauté until softened. Add the zucchini, tomatoes, water, and soup base. Stir in the garbanzo beans, the prepared lentils, bay leaves and spices. Mix well and let simmer for 20 minutes or until the lentils are cooked through. Taste, and adjust seasoning as needed.