Moroccan-Spiced Lentil and Sweet Potato Stew

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 500 g sweet potato, peeled and diced
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1,5 tsp ground coriander
• 0,5 tsp ground cinnamon
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1,5 cup canned crushed tomatoes
• 4 cup vegetable stock
• 3 tbsp extra-virgin olive oil
• 1 tbsp preserved lemon rind, chopped (or 1 lemon, zested and juiced)
• 0,5 cup fresh cilantro, chopped
• 0,5 cup plain yogurt

Instructions

1. 1

   Heat 3 tbsp olive oil in a heavy Dutch oven over medium heat until it shimmers. Add the onion with a pinch of salt and sweat for 6 minutes until soft and translucent.

2. 2

   Add the garlic and grated ginger, stirring for 1 minute until fragrant.

3. 3

   Stir in the cumin, coriander, cinnamon, and smoked paprika. Toast for 45 seconds until the spices bloom and the kitchen fills with aroma.

4. 4

   Add the tomato paste and cook for 2 minutes, stirring, until it darkens to a brick-red colour and coats the onions.

5. 5

   Add the diced sweet potato and toss to coat. Sear for 3 minutes to caramelize the edges lightly.

6. 6

   Pour in the crushed tomatoes, vegetable stock, and rinsed lentils. Bring to a boil, then reduce to a gentle simmer.

7. 7

   Cover partially and braise for 25-30 minutes, stirring occasionally, until the lentils are tender and the sweet potato is fork-soft. The stew should coat the back of a spoon.

8. 8

   Stir in the chopped preserved lemon rind (or lemon zest and juice) and half the cilantro. Taste and adjust salt.

9. 9

   Ladle into bowls, top with yogurt, remaining cilantro, and a drizzle of olive oil.