Moroccan Lentil Stew

Moroccan Lentil Stew

1 28 oz can diced tomatoes

1 48 oz box chicken broth

2 cups dried lentils

3 finely diced carrots

1 cup diced onion

3 minced cloves garlic

2 tbls EVOO

3 cups cubed red potatoes with    peel

1/4 cup white cooking wine

1/2 tsp curry powder

3 strips bacon

S&P

It's thick, delicious & something new to bring to the table!  Just the name alone made we want to give this soup a try.  I combined 3 different recipes to come up with my own favorite & it went over big.  Help yourself with the curry too!  The way I did it will leave your guest wondering what was that flavor, but you can double it & come on strong with the curry.

In a large stock pot heat the EVOO on med high heat.  Add the onion & garlic, sauteing until tender. Next, add the diced tomatoes, chicken broth, lentils, white cooking wine, curry & whole bacon strips.  Now, it's time for a real good 45 minute simmer.  Then, remove & discard the bacon.

If your lentils start to get dry, slowly add water 1/3 cup at a time.  You don't want them to stick, but you also want them to remain thick.  (They can take 45 - 60 minutes to get good and tender.)  Then, add the potatoes & carrots.  Allow them to cook until they are al dente, adding water if needed.  S & P to taste.  If it's not time for dinner, you can turn it off & allow it to just sit or continue warming it on low.  Just make sure to add water if the lentils thicken.

This stew was so easy to make & was such a big hit!  If you want the vegetarian version, just omit the bacon or if you don't like curry, it's fine without it too.  Just  create to your families taste.

I like to serve it with thick crusty bread for dipping.  You can top with cilantro, parsley or a dollop of sour cream.  I tried the sour cream the next day & it was just delightful!