Tuesday, February 17, 2009


Golden Lentil Stew Serves 6 to 8

2 T extra-virgin olive oil
1 medium onion, finely chopped
½ cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store bought
vegetable stock

4 cups of water
3 cloves of garlic, minced
2 T finely chopped fresh cilantro,
plus 1T coarsely chopped

3 t of coarse salt
4 celery stocks, finely chopped
4 ripe tomatoes peeled and finely chopped
1 cup yellow lentils, rinsed
1T tomato paste
1T fresh lemon juice
1 cinnamon stick
½ t sweet paprika
½ t of turmeric
½ t ground ginger
½ t ground coriander
¼ t ground nutmeg
¼ t freshly ground pepper
1/8 t ground cloves
5 ounces of orzo or vermicelli broken into pieces
½ cup chopped, pitted dates
2 T of coarsely chopped fresh flat-leaf parsley,
plus whole leaves for garnish
1 lemon cut into wedges

Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minute. Add chickpeas, stock and water and simmer until tender, about 45 minutes.
Mash garlic, finely chopped cilantro and salt into a paste. Add garlic paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

Pot of Gold: This slightly sweet Moroccan chickpea and lentil stew, known as hariara, is brightened by spices and lemon.

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