traditional vegetable stew for couscous

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, sliced
• 1/2 red bell pepper, sliced
• 1 leek, cut into thick wedges
• 6 carrots, cut into thick wedges
• 4 potatoes, halved
• 1 (1/2 pound) sugar pumpkin - peeled, seeded, and cut into thick wedges
• 2 zucchinis, cut into thick wedges
• 1 jerusalem artichoke, sliced (optional)
• 4 cups water
• 10 saffron threads
• 1/2 cup red lentils
• 1/2 cup cooked chickpeas
• 1/2 cup frozen broad beans
• 1/2 cup frozen peas
• 2 teaspoons salt
• 1 pinch ground black pepper, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat the oil in a large pot over medium heat. cook and stir the onion and bell pepper in the hot oil until slightly softened, 2 to 3 minutes. add the leek, carrots, potatoes, pumpkin, zucchinis, and jerusalem artichoke to the pot; cover the skillet and cook another 10 minutes.
• stir the water, saffron, and lentils into the vegetable mixture; bring to a boil. reduce heat to medium low, return cover to the pot, and allow the mixture to simmer until the vegetables are tender, about 30 minutes.
• add the chickpeas, broad beans, and peas to the stew. season with the salt and pepper. cover again and continue cooking until the lentils are mushy, about 15 minutes.