Moroccan Braised Lentils
Makes 6-8 servings
Extra virgin olive oil
1 yellow onion, diced
Sea salt
3 carrots, peeled and diced
2 parsnips, peeled and diced
2 stalks celery, diced
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon smoked paprika
1 15-ounce can diced tomatoes
2 cups black lentils, rinsed well
8 cups vegetable stock
2 bay leaves
1. Heat a large pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the onion with a pinch of salt. Sweat the onion for 5 minutes.
2. Add the carrots, parsnips, celery, and another pinch of salt and continue to cook for another 3-4 minutes, until the vegetables are beginning to soften. Add the garlic, ground cumin, ground cinnamon, turmeric, ground coriander, and smoked paprika. Cook, stirring continuously, for 30 seconds. Add the diced tomatoes to deglaze the pot and cook until the tomato juices have reduced by half.
3.Add the lentils, vegetable stock, bay leaves, and ½ teaspoon sea salt, and bring to a boil. Reduce heat to low, and simmer uncovered, 45 minutes, or until the lentils have fully soften. Season with sea salt.
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