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Tunisian Lentil Stew
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Description
Tunisian Lentil Stew made easy in a crockpot!
Ingredients
- 2 cups Dry Green Lentils
- 7 cups Vegetable Or Chicken Broth
- 1 Tablespoon Apple Cider Vinegar
- 1-½ teaspoon Ground Corriander
- 1-½ teaspoon Ground Cumin
- ½ teaspoons Ground Ginger
- ⅛ teaspoons Ground Cardamom
- ¼ teaspoons Ground Cloves
- 1 stick Cinnamon (or Substitute 1/4 Teaspoon Cinnamon For The Stick)
- ⅛ teaspoons Ground Nutmeg
- ¼ teaspoons Cayenne Pepper
- ½ teaspoons Smoked Paprika
- 1 whole Bay Leaf
- 1 teaspoon Salt
- 3 cloves Garlic, Minced
- 1 whole Carrot, Peeled And Chopped
- 2 cups Sweet Or Yukon Potato, Chopped Into 1/2" Peices
Preparation
Put the lentils into a colander under running water. Rinse the lentils well.
Add lentils and all of the remaining ingredients into the crockpot, stir, put the lid on and cook on low for 6 hours.
If the lentils are still under-cooked after 6 hours, increase the heat to high and cook until liquid is thick.
Scoop out ¼ to ½ of the lentils (leaving the potatoes in the crockpot if possible) in a blender until smooth and add the blended lentils back to the crockpot and stir.
If desired serve with plain yogurt, raisins and cilantro.
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