This recipe was featured in the New York Times and is an adaptation of a Moroccan recipe by Kitty Morse, from her book “The Table: North Africa.” It looks delicious and it is easy to make, but also check out the nutritional information below. No fat, low cholesterol and sodium, 6 g of fiber, and 11 g of protein! That will keep you warm and well-fed on a cold evening.
Ingredients
1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound , peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley
Instructions
1. Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
2. Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.
Yield: Serves six.
Advance preparation: This will keep for three or four days in the refrigerator. When you reheat it, you may need to add some water. Adjust seasonings accordingly.
Nutritional information per serving: 159 ; 0 grams fat; 0 grams ; 0 milligrams ; 31 grams ; 6 grams ; 46 milligrams sodium (does not include salt added during preparation); 11 grams protein