North African Lentil Stew

Serves 6

1 to 2 tablespoons olive oil
1 cup chopped onions
3 jalapeño peppers, seeded and minced
4 garlic cloves, minced
1 tablespoon New Mexico style chili powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup dried gray-green lentils, rinsed
3 large tomatoes (about 1 pound), peeled (drop in boiling water for 45 seconds, remove and let cool, peels will slip off easily) and chopped
3 cups vegetable broth (the all-organic vegetable broth from Pacific Foods is good)
2 pounds hard-shelled winter squash, peeled and cubed
1 bunch red or green Swiss chard, chopped (including stems)
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

Heat oil in a large, heavy-bottomed soup pot, over medium heat. Add onion, chilies, and garlic and sauté for about 5 minutes, until tender. Add chili powder, cumin and coriander and cook 1 minute more. Add lentils, tomatoes and vegetable broth, and heat to boiling. Reduce heat to low and simmer for about 30 minutes, until lentils are soft and tender. Add squash cubes and a little water (if necessary) and simmer an additional 10 to 15 minutes, or until squash is tender. Add chopped chard, pushing it underneath, and cover. Simmer for about 5 minutes or so—don't overcook—just until the chard is wilted, and still brightly colored. Add lemon juice, salt and pepper, and serve at once. Serve it piled on grains.

It is delicious carefully reheated, bot not allowed to cook again.

Recipe by June Dickinson from "PCC Natural Markets Taste of Nations 1999 Cookbook"