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Moroccan Braised Lentils
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Description
If you’d like, add some chopped seasonal vegetables when you add the stock for an even heartier entree. I recommend zucchini, broccoli, carrots or winter squash.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Chopped Yellow Onion (you'll Need About 1/2 Of A Large Onion For 1 Cup)
- 3 cloves Garlic, Minced
- 1-½ cup Dried Lentils
- 4 cups Low Sodium Chicken Or Vegetable Stock
- 2 Tablespoons Ground Cumin
- 1 teaspoon Anise Seed
- 1 teaspoon Smoked Paprika
- ½ teaspoons Ground Coriander
- ¼ teaspoons Ground Red Peppers
Preparation
Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften.
Add the lentils and stir to coat them with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils.
Stir in the stock and all of the spices, increase the heat to high, and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.
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