Hearty chunks of vegetables and green lentils create the base for this satisfying plant-based stew. Authentic Middle Eastern flavor comes from a spice blend called Ras al Hanout. This comforting one-pot meal makes a big batch. Freeze extras for future meals.
1poundgreen lentilssoaked in water for at least 6 hours
1oniondiced
2carrotscut into bite-sized chunks
4stalks celerycut into bite-sized chunks
4Yukon Gold potatoescut into bite-sized chunks
2tablespoonsRas el Hanout spice blend
8cupsvegetable stock or water
Salt and pepperto taste
Fresh parsleyto garnish
Instructions
To prepare the Middle Eastern Green Lentil Stew with Potatoes: Heat a large soup pot over medium heat. Add the onion, carrot, and celery. Sauté over medium-high heat, stirring often, until the onion is golden around the edges, about 7 minutes. Add the Ras el Hanout. Sauté 1 more minute, until aromatic.
Drain the soaked lentils and rinse well. Add the lentils and 8 cups of water (or vegetable stock). Cover, bring to a boil over high heat, and then reduce to a simmer.
Simmer until the lentils and potatoes are tender, about 25-30 minutes. Season with salt and pepper.
Garnish with parsley and serve.
Enjoy with Roasted Red Pepper Salad, Kale Avocado Salad, or Quick Whole Wheat Flatbread.