Recipe Review from 10/25/10

Last week was chilly week to be sure, with a blast of winter that took everyone by surprise.  Monday, Tuesday and Wednesday we experienced a record low barometer reading; 28 millibars I think it was - usually you see that in a hurricane.  And winds up to 50 mph.  Heavy wet snow.  Power outages.  Really, those power guys don't get paid enough when they have to go out in yucko weather like that. 

I'm hoping for a tiny reprieve of warmth to finish pulling in the last of the garden stuff.  I have a few statues out, some flower fences, and the water hose.  I just hope I didn't ruin the hoses.  Drat and bother. 

But, with all of that going on, the Husband made the following and we both gave it two thumbs up.  Drat and bother again - sorry forgot the pics.

Moroccan Lentil Stew with Raisins  (Vegetarian Times, Oct 2010)
I picked this one due to its simplicity to assemble - a pre-made lentil soup, chickpeas, crushed tomatoes; pretty much dump and simmer.  I even had the onions pre-chopped in the fridge from an earlier recipe so the husband wouldn't even have to prepare those.  I did substitute golden raisins for regular.  The recipe didn't denote which variety and the seasonings said golden to me.  This does turn out as a sweeter recipe, between the raisins and the cinnamon, but I think that was why we both really liked it.  Different than the traditional "Midwestern" stew. 

To appease the carnivore in my Husband, on a serving by serving basis we would saute up some venison kielbasa and then warm up the stew over the top of that.  Now THAT was an outstanding combination - made it just a bit more hearty and stretched the stew over the week.  I would make this again for company or ourselves in a heart beat. 

Moroccan Lentil Stew with Raisins
This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.

Serves: 6

1 tbsp olive oil
1 cup chopped onions
3 cloves garlic, minced
1 28-oz can crushed tomatoes
2 18-oz carton prepared lentil soup (such as Dr. McDougalls)
1 15-oz can chickpeas, rinsed and drained
1/2 cup raisins
2 tsp ground cinnamon or more to taste
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes, or to taste
6 tbsp plain non-fat Greek yogurt or soy yogurt, optional

1. Heat oil in medium sauce pan or Dutch oven over medium heat.  Add onion, and saute 3 minutes or until softened and translucent.  Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly. 

2. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin and red pepper, if desired.  Bring stew to a simmer over medium-high heat, stirring occasionally. 

3. Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking.  Garnish with yogurt if using.