Moroccan-style Lentil & Yam Stew

Happy November! This delicious stew is perfect for this time of year. It has a distinctive Moroccan flavor but using some ingredients that you may not find in that area. It’s best slow cooked in a tagine (also spelled tajine), slow cooker or solar oven but it can also be prepared in a pressure cooker. If using a pressure cooker or solar oven, you’ll need to decrease the amount of liquid.

Moroccan-style Lentil & Yam Stew

Ingredients

  • 2 lbs garnet yams, peeled and cut into 1-2 in chunks
  • 1 large sweet onion, cut into 1/2 inch crosswise slices
  • 1 cup French lentils*
  • 1 cup golden raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 cup honey or 2T agave syrup
  • 1 tbl vegan non-hydrogenated margarine
  • 1 tbl olive oil
  • 2 1/2 cups water or vegetable broth
  • finely ground salt & pepper to taste

If using a solar oven, you’ll need to soak the French lentils overnight.

Directions

  1. Preheat the broiler.
  2. Brush the onion slices with olive oil on both sides. Place them on a baking sheet and broil, turning them until they are lightly browned on each side. Reserve.
  3. Place the lentils, garnet yams, raisins, cinnamon, ginger, honey (or agave syrup), vegan non-hydrogenated margarine, and water in a slow cooker.
  4. Place the reserved onions on top.
  5. Cook until done:
  • A couple of hours in a slow cooker on low
  • 45-70 minutes in a tagine at 350ยบ
  • 2-3 hours in a solar oven
  • 10 minutes at high pressure in a pressure cooker, allow it to come down naturally
  1. Add salt & pepper to tast.

Serve alone or over couscous. Enjoy!

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