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Use any of the three main types of lentils for this recipe: French (with a grayish brown exterior), red (without the seed coat and of a smaller, rounder size), or yellow.
Serves 6+



• 1 tbsp. peanut oil
• 1 cup coarsely chopped yellow onion
• 3 cups sliced carrots
• 3 medium leeks, white part only, sliced
• 2 large garlic cloves, finely chopped
• 3 cups chicken or vegetable broth
• 1/2 cup fresh orange juice
• 1½ cups dried lentils, sorted and rinsed
• 1/2 cup seedless raisins
• 1 tbsp. celery flakes
• 1 tsp. ground coriander
• 3/4 tsp. ground cardamom
• 1/2 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. ground cinnamon
• 28 oz. crushed tomatoes, undrained
• 8 cups cooked couscous, regular or whole wheat


Heat oil in a large saucepan over medium heat. Stirring occasionally, cook onion, carrots, leeks, and garlic in oil until onion and leeks are crisp-tender.

Add the broth, orange juice, lentils, raisins, celery flakes, coriander, cardamom, sea salt, pepper, cinnamon, and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat, cover, and simmer 40 minutes, stirring occasionally, until lentils and carrots are tender. Serve over couscous in wide bowls.

Chefs Notes

About. . .A member of the ginger family, cardamom is an aromatic spice native to India, though it grows in many other tropical areas. It has a pungent aroma and a warm, spicy-sweet flavor and is widely used in Scandinavian and East Indian cooking. Be frugal with it—a little goes a long way!


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