Recipe: Moroccan Lentil and Kale Stew with Sauteed Onions

MOROCCAN LENTIL AND KALE STEW WITH SAUTEED ONIONS
"This tureen of lentils, carrots, and kale will satisfy almost any hungry appetite. As with many traditional Moroccan soups, this stew calls for a squeeze of lemon and is topped with sauteed golden onions."


1 tablespoon canola oil
2 large carrots, peeled and diced
1 medium yellow onion, diced
2 cloves garlic, minced
7 cups water
1 1/2 cups green lentils, rinsed
2 teaspoons ground cumin
1/2 teaspoon black pepper
2 cups coarsely chopped kale (or spinach)
3 or 4 tablespoons chopped fresh parsley
1 teaspoon salt
Juice of 1 lemon
FOR THE SAUTEED ONIONS:
2 teaspoons olive oil
1 large yellow onion, thinly sliced

In a large saucepan, heat the canola oil over medium-high heat. Add the carrots, diced onion, and garlic and cook, stirring, for 5 minutes.

Stir in the 7 cups water, lentils, cumin, and pepper and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, until the lentils are tender, 45 to 55 minutes.

Stir in the kale, parsley, salt, and lemon juice and cook for 10 to 15 minutes.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring, until lightly browned, about 7 minutes.

Ladle the stew into bowls and top each with a portion of the sauteed onions.

Makes 6 servings
Source: 150 Vegan Favorites by Jay Solomon