Red Lentil Stew with Yams and Preserved Lemons
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutesI made this for a chilly night. I served it with homemade naan bread and a big crunchy, Chicory, salad. It was a hit. I made more so we could enjoy it for lunch as well. You can make it vegan/vegetarian by using vegetable stock. I prefer using my homemade turkey broth which gave it wonderful flavor and depth. This soup is so good, if you want you could always add chickpeas or crisp some chickpeas as a wonderful garnish to add to the flavor profile. I like to serve it with lemon zest and baby arugula or baby kale.
Ingredients
2 Tablespoons olive oil
2 medium onions, roughly chopped
4 garlic cloves, roughly chopped
1 large or 2 small yams, skinned and cut into bite size pieces
1 (2 inch) piece of fresh ginger, outer skin removed and chopped
2 heaping teaspoons ground cumin
1 teaspoon ground turmeric
Fresh ground pepper
1 preserved lemon, seeded and chopped
2 Tablespoons harissa paste
2 Tablespoons double concentrate tomato paste
8 cups homemade or good quality chicken or vegetable stock
2 cups red lentils, rinsed
2 lemons, zested
Baby greens: kale and arugula or a mix of fresh herbs: basil, cilantro and parsley
Directions
- In a large Dutch oven, heat the oil over medium heat. Add the onions, garlic and yams. Allow to cook, stirring occasionally for about 8-10 minutes.
- Add the ginger, cumin and turmeric. Stir until fragrant about 1 minutes.
- Add the preserved lemon, and both pastes. Give a good stir so that everything is coated in the pastes.
- Add the broth and bring to a boil. Add the lentils and allow to boil for a few minutes, turn the heat to medium low and cover partially. Stirring occasionally, allowing to simmer until lentils and yams are tender NOT mushy.
- Season with more pepper and salt if needed.
- Serve in warm bowls, with lemon zest and fresh herbs or mixed baby greens.
