Lentil Stew

2 tablespoons extra virgin olive oil
1 onion, chopped
½ cup canned chickpeas, drained
8 cups vegetable stock
4 cups water
3 garlic cloves, minced
3 tablespoons cilantro, finely chopped, divided
3 teaspoons kosher salt
4 celery stalks, chopped
4 tomatoes, chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground ginger
¼ teaspoon ground pepper
1/8 teaspoon ground cloves
5 ounces orzo or spaghetti broken into pieces
½ cup pitted date, chopped
2 tablespoons flat leaf parsley, chopped
1 lemon, cut into wedges

Heat oil in a Dutch oven. Cook onions for 5 minutes. Add chickpeas, stock, and water and simmer until tender about 45 minutes. Mash garlic, 2 tablespoons cilantro, and salt into a paste. Add paste, celery tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, about 35 minutes.

Add pasta and dates and cook, stirring until pasta is cooked through, about 10 minutes. Stir in the last 1 T cilantro, and parsley. Garnish with extra parsley and serve with lemon wedges.

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