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Morrocan   -   Lentils With Yams   adapted from North Africa by Kitty Morse

  • 6 Cups Vegetable Broth
  • 1 Pinch Saffron
  • 1 Teaspoon Turmeric
  • 1 Cup Lentils
  • 1 Large Onion -- finely chopped
  • 20 Sprigs Cilantro -- finely chopped
  • 2 Medium Carrots -- finely chopped
  • 1 Large Yam -- finely chopped
  • Or Any Winter Squash
  • 3 Tablespoons Tomato Paste
  • 1 Teaspoon Ginger -- ground
  • Salt And Pepper -- to taste
  • 10 Sprigs Parsley -- finely chopped
Directions In large soup pot, combine broth, saffron, turmeric, lentils, onion and cilantro. Bring to a rolling boil and cook for 2 minutes. Reduce heat to medium. Cover and cook until lentils are tender about 25 minutes. Add carrots, yams, tomato paste and ginger. Stir well and cover. Continue cooking until all vegetables are tender about 25 minutes. Remove from heat, season with salt and pepper. Sprinkle with parsley and serve.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 5, Speed: 3, Overall: 4 Rate this recipe

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