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Archive for September 27th, 2010

This dish had me at first glance. But upon tasting it, this dish grabbed me. The flavors all come through and work well together. This is not a mush of vegetables; it is an outstanding chewy-like stew of wonderful textures and bites, sitting in a pool of flavorful, light gravy. Can you tell we liked this? Highly recommend. I went a little light on the addition of black pepper – other than that, I completely followed the recipe. PS – her food photography is beautiful and crisp.

Lentil mushroom tagine (from Polwig.com, who got it from Whole Foods)

1 1/2 cups chopped onions

3 garlic cloves, minced

1 cup chopped celery

1 cup chopped carrots

4 cups assorted mushrooms

1 1/2 cups chopped portobello mushrooms

1 cup sliced assorted peppers

1 pound spinach

2 cups canned diced tomatoes

lemon zest for garnish

3 tablespoons olive oil

1 1/2 tablespoons cider vinegar

2 teaspoons paprika

1 1/2 teaspoons cumin

2 teaspoons fennel seeds

2 cups lentils

1 1/2 cups vegetable stock

2 teaspoons salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

Heat olive oil in a very large pot, on medium, and add onions; cook until softened and slightly golden, about 3 – 5 minutes.

Add garlic, carrots, and celery, and continue to cook for about 5 minutes or until the vegetables are tender. Add the mushrooms and cider vinegar, topping off with spices. Cook for 15 minutes, stirring occasionally.

Add the lentils, canned tomatoes, vegetable stock, salt, black pepper and cayenne pepper. Bring to boil, cover, and simmer until lentils are tender and most liquid is absorbed, about 20 minutes. At that time, add the colorful bell peppers and spinach, and cook till the spinach is wilted. Stir in the lemon zest.

Serve with warm pita bread, coucous, and a drop of hot sauce. Serves 8 – 10.

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