Sunday, April 22, 2012

Tunisian Lentil Stew with creamy (and probably not very Tunisian) polenta

I had a recipe I was going to blog when Blogger was having its hissy fit the other week and unfortunately I neglected to write it down anywhere else. So this isn't it. It is, however, equally yummy, but slightly less kid-friendly since it only met with the approval of three out of four scroggins tonight.

It was initially going to be Tunisian Lentil Stew with couscous, but apparently I like having to make last-minute substitutions, because I neglected to check if I actually had any couscous until I was ready to serve dinner. So I picked polenta as a substitute, because we had rice last night, and a bag of polenta needing to be used up. I don't like polenta but according to the people who ate it, this was a nice iteration.

Tunisian Lentil Stew
3 onions, diced
2 cloves garlic
1 tsp ground coriander
1 tsp caraway seeds
1/2 tsp cayenne pepper (or to taste)
2 celery sticks, diced
1 carrot, diced
2-3 cups of diced pumpkin (I had Jarrahdale)
~1/2 tbsp lemon juice
2 tins diced tomato
1/4 cup currants
1 cup dry red lentils
1 heaped cup cooked chickpeas
1 heaped cup cooked kidney beans
1 cup frozen peas

Creamy Polenta
3 cups water or stock
1 cup polenta
salt and pepper
1/4 c cream
1 tbsp olive oil
1 tsp lemon juice

Serve with toasted pinenuts or slivered almonds.

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