NORTH AFRICAN LENTIL STEW...healthy and incredibly delicious!

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas cook faster and are often less expensive.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with health benefits.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg provides a warm flavor profile at a lower cost.

Heat extra virgin olive oil in a sauté pan with high sides to coat the bottom.

Add diced onion and sprinkle with a little salt to sweat them while cooking.

Add 2 teaspoons of Ross El Hanout, 2 teaspoons of cumin, a little cinnamon, and a touch of cayenne to the onions and let the spices bloom.

Stir in about 28 oz of tomato puree and blend well.

Pour in chicken broth and mix thoroughly.

Add 2 tablespoons of melted honey into the sauce and blend.

Add 1 and 1/2 cups of brown lentils, 3 carrots, and 8 or 9 small baby potatoes all at once.

Bring the mixture to a quick boil, then cover and reduce heat to low.

After about 25 minutes, check the lentils and add an additional 10 minutes if needed.

Add 1 cup of frozen peas and minced flat leaf parsley after turning off the heat.

Season with 1 teaspoon of salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary