The Gina Cucina Moroccan Red Lentil Stew is exotic, savory and hearty. You can make a meal out of this robust recipe, see below for a delicious recipe. Fire roasted tomatoes blend with garnet red lentils. They bathe together, in creme coconut with a mélange of alluring spices, coriander & smoky paprika, until the lentils reach the perfect al dente consistency.
Lentils are the oldest pulse crop and have a varied history. - Depending on where it was served, it was considered a delicacy for Royalty (Egypt) or left behind for the less fortunate (Greece). It is believed they originated in either the Near East or possibly the Mediterranean. Which is why I believe combining our Moroccan Red Lentil Stew with pasta and a few other secret ingredients makes a fabulous meal.
GINA CUCINA MOROCCAN RED LENTIL PASTA
1 JAR GINA CUCINA MOROCCAN RED LENTIL STEW
1 pound dried penne pasta.
1 (14 oz) can diced fire roasted tomatoes
½ bunch kale, finely chopped
4 oz sun dried tomatoes, diced
4 oz roasted red peppers, sliced
1/2 cup asiago cheese, grated
1 oz fresh basil, chopped
Cook your penne pasta according to package directions, maximum of 6-7 minutes.
Combine cooked penne, diced fire roasted tomatoes (including juices), kale, sun dried tomatoes, roasted red peppers, in baking dish and mix until well combined.
In a medium saucepan, warm Gina Cucina Moroccan Red Lentil Stew on stove top over medium heat. Fold the heated stew into the penne mixture. Top with the asiago cheese. Bake for 20 minutes at 365 degrees.
Remove from oven and top with fresh chopped basil. Serves 5.