Mick in the Kitchen Mick's Lentil Stew

     I am a great fan of the humble lentil and managed to keep body and soul together while a student by consuming prodigious quantities of this lovely legume. It's cheap and nutritious and wonderfully versatile.
     There are many wonderful recipes in a myriad of cuisines--Indian food alone should provide you dozens of magical ways to prepare it. I'm not sure where the ideas in this recipe came from but there's definitely a Moroccan/Middle Eastern influence. One of the things I like about it is that it works equally well for cold or warm weather. It might even work chilled with a little lemon juice added, though I've never tried it that way.

• 1 1/2 cups lentils
• 1 Tablespoon canola oil
• 1 red bell pepper, cored seeded and cut into 1/4 inch pieces
• 2 large onions chopped
• 4-5 cloves garlic, minced
• 1 serrano chili, minced
• 1/2 teaspoon thyme
• 1/2 teaspoon turmeric
• 1 3-inch cinnamon stick
• 1 teaspoon cumin
• 1 Tablespoon paprika
• 1 28oz can tomatoes blended lightly
• bay leaf
• 1/2 cup raisins
• 2 cups chicken stock (optional)
• 1 can (14oz) garbanzoes drained
• Salt and freshly ground pepper to taste
• lemon wedges for garnish

     Rinse the lentils, cover with water and boil for about 30 - 40 minutes until tender.

     Meanwhile, in a large pot heat the oil. Saute the onions, garlic, thyme and chili for about 5 minutes then add the bell pepper, turmeric, cinnamon, cumin and paprika. Saute for another minute or two.

     Add the tomatoes that have been put quickly through a blender and the bay leaf and stir into pot. Simmer, uncovered, gently for about 20 minutes. Add water if necessary to avoid sticking.

     When lentils are cooked add to the onion/tomato mixture. Stir in the raisins, garbanzoes and add water or chicken stock to make mix ÔsoupierÕ to your taste. Simmer very gently ten minutes or more to meld flavors. Add salt and freshly ground pepper to taste. The stew will benefit from resting for a while before serving and, indeed, is better eaten the next day. Serve with a lemon wedge squeezed into it.

Enjoy.

Mick