I first had this recipe several years ago at the home of our good friends Safi and Ade. I knew this hearty stew needed to be included on this site as the weather started to get colder. We gave this stew the name Nubian Stew to honor our Afrikan roots.
Ade has adjusted and perfected this recipe over time to create a flavorful and filling dish you will love. You can increase the spice to suit your desired level of heat. It is flexible and can be varied by substituting the root veggies and greens you have on hand.
- 3 TBL olive or coconut oil
- 2 medium onions chopped
- 2 cloves garlic, minced
- 1 TBL ground cumin
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 8 cups water or vegetable stock
- 1 1/2 cups peeled, chopped yukon gold potatoes or sweet potatoes
- 35-oz can tomatoes or 2 cups chopped tomatoes
- 1 cup carrots, chopped
- 2 cups red lentils
- 2 tsp salt
- black pepper to taste
- 1/2 cup sliced turkish apricots
- 1 1/2 cup frozen peas
- 1 to 2 cups chopped kale or other greens or fresh herbs such as basil
Sauté the onion and garlic in oil in large soup pot until soft. Add cumin, coriander, turmeric and cayenne pepper. Add the water or vegetable stock and bring to boil.
Add potatoes and carrots, reduce heat and simmer until potatoes are semi soft.
Add lentils, tomatoes and apricots and continue to simmer until lentils are soft.
Add salt, pepper, peas and greens and simmer for another 5 minutes.
Taste and adjust seasoning