Moroccan Lentil Stew With Raisins
photo by BB2011
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 14.79 ml olive oil
- 236.59 ml onion, chopped
- 3 garlic cloves, minced (1 tbsp)
- 793.78 g can crushed tomatoes
- 2 (1031.92 g) carton lentil soup, such as Dr. McDougalls
- 425.24 g can chickpeas, rinsed and drained
- 118.29 ml raisins or 118.29 ml dried currant
- 9.85 ml ground cinnamon (to taste)
- 7.39 ml ground cumin
- 1.23 ml red pepper flakes (to taste)
- 88.74 ml plain nonfat Greek yogurt or 88.74 ml plain nonfat soy yogurt
directions
- Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
- Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
- Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.
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RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>