North African tomato and green lentil stew

North African tomato and green lentil stew

By
From
Cook for Your Life
Serves
10
Photographer
Gorta Yuuki (studio) and William Meppem (location)

A large quantity of tomatoes is used in this dish, and they are roasted first with red onion and garlic to intensify their flavour. I think this makes a perfect lunch – nothing else required.

Ingredients

Quantity Ingredient
3.5kg tomatoes, chopped
2 red onions, sliced
4 garlic cloves
2 tablespoons sugar
1 tablespoon ground cumin
80ml olive oil
sea salt
freshly ground black pepper
2 cups green lentils
3cm piece of ginger, peeled
1 bay leaf
2 litres Vegetable stock
250ml tomato puree
3 tablespoons tomato paste
1 teaspoon sweet paprika
flat-leaf parsley leaves
Harissa, to serve

Method

  1. Preheat the oven to 180°C. Put the tomato, onion and garlic in a large baking dish. Sprinkle with the sugar and cumin and drizzle with the olive oil. Season with salt and pepper and toss well. Bake for about 1 hour, until well browned.
  2. Meanwhile, place the lentils, ginger, bay leaf and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 35–40 minutes, or until the lentils are tender. Remove the ginger and bay leaf.
  3. Stir the tomato and onion mixture into the lentils, along with the tomato puree, tomato paste and paprika. Season to taste. Serve garnished with parsley leaves, with harissa on the side.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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