Lentil Stew with Khobz

Ingredients

Quantities are for one portion.

• 70 gdry brown lentils
• 50 gmoroccan flatbread (khobz)
• 15 mlolive oil
• salt and pepper to taste
• 1onion, finely chopped
• 1 tspcumin
• 50 gcanned diced tomatoes
• 1carrot, finely chopped
• 1 tspturmeric
• 10 gfresh parsley, chopped

Method

1. Heat the olive oil in a pot. Sauté the chopped onion and carrot until they soften and gain color.
2. Stir in the cumin, turmeric, salt, and pepper, letting the spices toast in the oil.
3. Rinse the dry brown lentils under cold water and add them to the pot.
4. Pour in the canned diced tomatoes and enough water or vegetable stock to cover the mixture well.
5. Bring to a boil, turn down the heat, cover, and simmer slowly.
6. Cook until the lentils are soft and have broken down to create a thick, hearty stew. Add water if it becomes too dry.
7. Stir in the fresh parsley. Serve the hot lentil stew in a bowl with warm chunks of the crusty khobz bread for dipping.