Moroccan Red Lentil Stew
(Serves 4)Saute onion, garlic and carrots in oil.
1/4 cup onion, diced
1 garlic clove, minced
1 carrots, sliced thin
1 teaspoon olive oil
1 teaspoon fresh grated ginger
1 teaspoon fresh grated turmeric
1/2 teaspoon cumin
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
Saute a few minutes.
Add tomatoes, vegetable broth, squash, lentils and garbanzos.
1 16 ounce can diced tomatoes in juice, not added salt
1 cup red lentils
2 cups low sodium vegetable broth
2 cups water
2 cups butternut squash, peeled and sliced in 1/2 inch cubes
1 cup garbanzo beans (I use the cooked, frozen Hanover brand without sauce)
Simmer until squash and lentils are tender, about 40 minutes.
Add lemon juice and fresh parsley.
Juice from 1/2 lemon
2 tablespoons fresh parsley
I made delicious pecan-rye rolls, but burned the tops in a haste to brown them. We cut off the bottoms and each ate 3 or 4. They weren't hard to make, so I'll do those again soon and not burn the tops!
I'm off to West Virginia Academy of Nutrition annual meeting tomorrow. Looking forward to seeing talented colleagues and friends!