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GINA CUCINA MOROCCAN RED LENTIL STEW AS DAL

October 18, 2018

GINA CUCINA MOROCCAN RED LENTIL STEW AS DAL

GINA CUCINA MOROCCAN RED LENTIL STEW AS DAL

Each state in India has its own version of dal.  Ancient texts date it as far back as 303 BC. Dal is as common in India as mashed potatoes are in Idaho, my home state, here mashed potatoes are at nearly every meal and just as hearty.  

They start with an 8000-year-old legume that gets spruced up with smoky flavors like paprika, turmeric, cardamom, and even cayenne.  Add in some ghee (clarified butter), and this dish is indulgently delicious. Our Moroccan Red Lentil Stew is an excellent base to make your very own dal, without having to rush out and fill your cupboards with rarely used spices.  Let Gina Cucina help you out!

Here is a simple and fulfilling meal for those cold winter days, and it only takes 30 minutes to prepare.

1 jar Gina Cucina Moroccan Red Lentil Stew

2 cups cooked rice

1/2 lb chopped kale

1 tsp harissa (optional)

1 head of cauliflower

2 tsp curry

1 Tbsp ghee

Preheat oven to 365. Rub cauliflower with ghee and curry – place on a baking dish and roast for 25 minutes.

Open Gina Cucina Moroccan Red Lentil Stew and place in a deep saucepan with rice & harissa. Simmer over low heat for 15 minutes; fold in kale. Simmer for 5-7 minutes, until kale is wilted.

Remove cauliflower from the oven – break up and place over simmered dal –  serves 6. ENJOY!

We believe you will find this to be the perfect comfort food for those blustery winter days.  It will fill your tummies and nourish your soul. Please go to ginacucina.com for more delicious and nutritious recipe ideas.  Remember always:

Our garden is your garden.

Our kitchen is your kitchen.

Our table is your table.





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