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Moroccan-Spiced Lentil Stew with Apricots and Toasted Almonds
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1 cup dried brown lentils, rinsed
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1/2 cup dried apricots, chopped
  • 1/4 cup sliced almonds, toasted
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, cinnamon, ginger, and paprika, and cook for 1 minute until fragrant.
  • Add the lentils, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes, stirring occasionally.
  • Stir in the chopped apricots and continue simmering uncovered for 10 more minutes until the lentils are tender and the stew has thickened. Season with salt and black pepper.
  • Ladle the stew into bowls and top each serving with toasted almonds and chopped parsley.

Notes

Toast the almonds in a dry skillet over low heat for a few minutes until golden to bring out their flavor without burning. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the fridge for up to four days and taste even better the next day as the spices settle.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife