Wednesday, July 30, 2014

Moroccan Lentil Stew

Roasted Moroccan Lentil Stew
Sometimes cooking is great mind time.  You have a flavor in mind, need to chill from the day and are willing to spend a few extra moments to use the spice and herb cabinet, lots of veggies and simmer lentils or other legumes till just done.  I had to throw in a pic of one of my favorite family food businesses, Newman's Own Organics.  Those apricots are actually from Turkey, so there was no bleaching agent.  Instead of being orange, they were dark brown. 
great apricots
oven roasted eggplant
carrots, sweet potatoes, onion, potatoes
All of the vegetables were pooled together in mixes, the eggplant was done on its own so control the roasting.  I tossed each group with a touch of salt and pepper, Madras curry, cumin, thyme, basil, fresh garlic and ginger.  I added a few drops of oil to each and oven roasted in batches, combining all in a pot with diced tomato, and the apricot simmered lentils for a few final moments of cook and reseason.  It took about 15 minutes of peel, slice and dice with an extra 15 minutes of tending the slow simmering lentils.  A few coarse shreds of cilantro and spinach with a pinch of slivered chiles and,  ' Dinner was served '.  The Vegetable Alchemist.