16. Moroccan Lentil Stew with Raisins

Although there is a big gap between my last post and this one, I have been making soup but have fallen behind on posting. Now I'm determined to finish my 52 soups! This recipe is from the October 2010 issue of Vegetarian Magazine.


Moroccan Lentil Stew with Raisins
Serves 6, 30 minutes or less.


1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic minced (1Tbs.)
1 28 oz can crushed tomatoes
2 18.2 oz cartons prepared lentil soup, such as Dr. McCougall’s
1 15 oz can chick peas, drained and rinsed
½ cup raisins or dried currants
2 tsp ground cinnamon, or to taste
1½ teaspoon ground cumin
¼ red pepper flakes or to taste
6 tablespoons nonfat Greek yogurt or soy yogurt, optional

1. Heat oil in medium saucepan or Dutch oven over medium heat. Add onion and sauté 3 minutes, or until softened and translucent. Add garlic and cook 1 minute or until garlic is softened, but not browned, stirring constantly.


2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper if desired. Bring stew to a simmer over medium high heat stirring occasionally.


3. Reduce heat to medium low and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from the bottom to prevent sticking. Garnish each serving with 1 Tbsp of yogurt.



Changes and Shortcuts:I really only made one change, I didn't use the brand of lentil soup mentioned in the magazine. I picked up another brand at Wegeman's but threw away the package so I don't recall the brand. The boxed soup smelled wonderful--it was a lentil and roasted red pepper soup and may have been the store brand.


Results:This soup smelled and tasted fantastic! There is a lot of cinnamon in the soup and I was worried about that, but it was great. This is a nice thick, spicy soup that's really quick and easy to make. I served it with some nice, crusty bread.


Keeper? YES!!!