Wednesday, December 4, 2013

Spiced Lentil Stew with Preserved Lemon

always be prepared.
Spiced Lentil Stew with Preserved Lemon
Oh yes. And I didn't even have to leave the house.

Otherwise known as "why I always have lentils on hand" stew. This is me, singing the praises of a well stocked pantry. Because, if you're prepared, on those it's too cold (or I'm too lazy) to go outside days or on those there's nothing in the fridge days,
there is ALWAYS the possibility of soup.
So stock up.
And try this recipe.
It's a good one.

Using up the heirlooms, but regular ol' orange carrots work just as well.

Spiced Lentil Stew with Preserved Lemon
(serves 4)

2tbsp olive oil
1 1/2c brown lentils, rinsed
1/2 small onion, diced
1/2 leek, sliced thinly
3 garlic cloves, minced
4 medium carrots, peeled and sliced into discs
2tsp sea salt
2 1/2tsp chili powder
1tsp turmeric
1/2tsp black pepper
1/2tsp finely minced preserved lemon
4c unsalted vegetable stock
1/2c crushed tomatoes
1/2 lemon, freshly squeezed

Trim and thinly slice leek into half discs, reserving a generous pinch of the
brightest greens for garnish.
Sautee diced onion, leek and garlic over medium heat for 2-3 minutes 
until onions become translucent. 
Add carrots and sautee for 1-2 minutes longer.
Add chili powder, turmeric, salt, pepper and preserved lemon.
Cook 1-2 minutes longer, stirring frequently, until mix is fragrant. 
Add stock, lemon juice and tomatoes.
Stir to combine. 
Increase heat, bringing stew to a gentle boil, then reduce heat to medium-low.
Cover and simmer for 30-35 minutes, stirring occasionally.
If soup becomes too thick, add a small amount of water during cooking.
Remove bay leaf and adjust seasoning to taste.
Garnish with reserved sliced leeks and crushed red pepper when serving.

Gorgeous ingredients, soon you will be soup.


  1. Looks SOOO good! I will have to make some preserved lemons.