North African Meatless Stew |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The original recipe uses beef chuck, but I adapted it to use veggie crumbles that resemble meat. I used Morningstar Farms sausage soy crumbles, but you could use ground beef or cubed chuck, or any similar type of main ingredient. I use the fire-roasted type of diced tomatoes to get the smoky flavor in the stew. Ingredients:
1 large onion, minced |
2 garlic cloves, minced |
3 tablespoons olive oil |
1 lb frozen soy crumbles (or equivalent amount of beef) |
1/2 teaspoon saffron thread, crumbled |
1/2 teaspoon turmeric |
3 cups water |
1 (15 ounce) can diced tomatoes |
3/4 cup dried masoor dal (red split lentils) |
1 lemon, juice and zest of |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
salt and pepper, to taste |
Directions:
1. Saute onions in olive oil until translucent, then add garlic and saute 2-3 minutes more.
2. Add frozen soy crumbles directly to pan, stir and cook until no frozen bits remain.
3. Add saffron, turmeric, tomatoes and water.
4. Stir to combine.
5. Pick over dal to remove any debris, rinse well, and add to cooking pot.
6. Add lemon zest, cinnamon and allspice and mix well.
7. Let simmer on stovetop over medium-low heat, about 20-25 minutes, or as long as needed to completely cook and dissolve the dal. Stir frequently. Add more water if needed.
8. Just prior to serving add lemon juice, and salt and pepper to taste.
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