Heat ghee in saucepan. Add onion and saute until well-browned and carmelized, about 10 minutes. Add ginger and garlic and saute for 2 minutes. Stir in cumin, paprika, coriander and cinnamon. Add water, squash, lentils, red bell peppers and celery. Simmer uncovered until lentils are tender, about 30 minutes. Stir in spinach, cilantro, currants, and remaining seasonings. Let simmmer just long enough for spinach to wilt.
Originally Submitted
4/13/2010
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