Yield: 6 Servings
|1 \N||Orange, well scrubbed|
|2 tablespoons||Olive oil|
|2 \N||Onions, finely chopped|
|2 cloves||Garlic, finely chopped|
|2 larges||Leeks, white part only, chopped*|
|1 \N||Stalk celery, finely chopped|
|1 large||Red bell pepper, seeded and diced|
|3 larges||Carrots, chopped into 1/2\" pieces (a food processor works)|
|1 cup||Mushrooms, quartered|
|3 cups||Vegetable stock or water|
|1½ cup||Brown lentils|
|2 cups||Plum tomatoes, chopped|
|2 teaspoons||Ground coriander|
|½ \N||To 3/4 ts ground cardamom|
|2 \N||Sticks of cinnamon, broken in half|
|\N \N||Salt and pepper to taste|
Cut orange in half and squeeze juice. Reserve juice. Stick 6 cloves into each half of the orange. Set aside.
Heat olive oil in the pressure cooker. Add garlic, onions, leeks.
Saute until leeks are wilted. Add celery, red pepper, carrots and mushrooms. Saute for another couple of minutes over medium high heat.
Add stock, tomatoes, coriander, cardamom, cinnamon, lentils, reserved orange juice and orange halves. Make sure orange halves are buried in the stew.
Lock lid in place, bring up to pressure. Cook for 11 minutes. Release pressure. Season with salt and pepper. Serve over couscous.
*Note: make sure to wash the leeks well. Mud tends to get caught inside them and there is nothing worse than girt in your stew.