Mediterranean Lentil Stew

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS

• 1 cup dried lentils
• 1½ cups dried couscous
• 1 cup broccoli florets
• 1 cup winter squash, peeled and diced
• 2 cups kale, de-stemmed and chopped
• 1–2 teaspoons lemon zest
• Juice of a ½ lemon
• ½ lemon, cut into thin slices
• ½–¾ cup red onion, diced
• 3 cloves garlic minced
• 1 tablespoon ginger, micro-grated
• 2 tablespoons olive oil
• 1½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon paprika
• ¾ cup white wine
• ½ cup dates pitted and diced
• ½ cup slivered almonds
• 5 cups veggie broth and/or water
• Salt and pepper to taste

PREPARATION

1. Remove any debris from lentils, rinse well, and drain.
2. Place in a pot with 2 cups fresh water, and bring to a simmer. Cover (leave lid cracked a tiny bit) and cook until lentils are tender around 30 minutes.
3. Heat oil to medium-high in a soup pot, stir in onions, garlic, ginger, and vegetables, and sauté for 3 minutes.
4. Add spices and stir thoroughly to evenly distribute, for about 1 minute. Add wine, lemon zest, and dates.
5. Simmer until wine is reduced by half, about 4 minutes, then add 1½ cups vegetable broth (or water). Simmer until vegetables are tender, about 7 minutes. Add lemon juice and cooked lentils. Season with salt and pepper and toss well.
6. Meanwhile, prepare couscous
7. . In a small pot, bring 1½ cups water or broth to a boil. Add ½ teaspoon salt and a dash of olive oil if desired.
8.  Pour 1 cup couscous into boiling water, stir once, cover with the lid, and remove from heat.
9. Let couscous steam for five minutes then fluff with a fork.
10. Place couscous in a serving dish or individual bowls and spoon the vegetable stew over it. Add the almonds, lemon slices, and serve hot.

Serves 3–4 as an entrée. Prep time, 20 minutes; cook time, 45 minutes.