Moroccan Lentil Stew

I know what you're thinking...

Stew? In the middle of the summer in Texas? Are you insane?

Maybe, but I love stew, and I won't let 100-degree weather keep us apart. Also, today happened to (officially) be the first day of summer. Now this means absolutely nothing to people in Texas, but still...kind of funny that I chose to make this of all meals. Oh well! It's so good and hearty and totally worth it.

Moroccan Lentil Stew Recipe:

• 1 cup lentils
• 3 garlic cloves, pressed
• 1 celery stalk, chopped
• 2 cayenne peppers, diced ( also added a few tbsp of homemade hot sauce)
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp garam masala
• 1/2 tsp ground coriander
• Pinch of ground cardamom
• Generous salt, black and cayenne pepper
• 1 bay leaf
• 5 cups beef broth (chicken or vegetable)
• 1 can diced tomatoes

• 1 sweet potato, NOT peeled and diced into small cubes
• 1 zucchini, diced
• 1 cup red cabbage, shredded
• 1 tbsp brown mustard
• 1 tbsp apple cider vinegar
• Green onions for garnish

Add the first set of ingredients to a large stock-pot and bring to a boil. Reduce heat, cover and let simmer for 15 minutes. Add the potatoes, cover and let simmer for 15 more minutes. Check to make sure lentils and potatoes are tender; using an immersion blender, puree some of the stew. This will give it a thicker, creamier texture. Add the remaining ingredients (sans green onion), simmer for an additional 10 minutes and serve!

Stir-Fry Veggie Udon

This is one of the prettiest dishes I have ever eaten, if I do say so myself. 

I think spinach + purple cabbage= my new favorite culinary color combo.

It also tasted really, really, really good! I was very pleased, especially since I was just throwing something together quick to use all the fresh veggies in the fridge before I go out of town for the weekend. I would definitely recommend this meal.

Stir-Fry Veggie Udon Recipe:

• 1/2 package Udon noodles (for 2 people)
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 carrot, diced
• 4 Thai chiles (spicy!), diced
• 1/4 head of purple cabbage, diced
• 1/2 bunch of fresh spinach, torn
• 2 tbsp soy sauce
• 1 tbsp red chile paste
• 1 tsp fish sauce
• 1 tbsp peanut butter
• 1/2 tsp rice wine vinegar
• Black pepper
• Sesame seeds and chiffoned fresh basil for garnish

Cook the Udon according to package instructions.

Heat olive oil in a medium saucepan over medium low heat. Add the ginger, garlic, chiles and carrot. Cook for about 5- 10 minutes to soften. Add the purple cabbage, soy sauce, chile paste, fish sauce, pepper and vinegar. Cook until the purple cabbage becomes tender (another 5-10 minutes). Add the peanut butter and spinach. Be sure to incorporate the peanut butter well so as to not to have big lumps. Cook until the spinach has wilted. Add cooked Udon noodles. Garnish with sesame seed and basil. Enjoy!