North African Lentils and Potatoes

I am a bad blogger. I made this today and forgot to take pictures. I frequently do this, I never remember until I go to write out the recipe.

That being said, we had this on the menu today and apparently I should have made a bit more, because we ran out. It has the North African / Mediterranean combination of sweet and savory spices that is so enticing and aromatic.

North African Lentils and Potatoes

4 cups large diced potatoes

1 onion diced, medium to small

1 red bell pepper diced, medium to small

1 green bell pepper diced, medium to small

1 cup diced celery

2 cups cooked lentils (19 oz can, drained)

2 cloves garlic crushed

2 cups crushed tomatoes

1 cup water

1 oz lemon juice

Mix the dry spices together

2 tsp cinnamon

1 tsp ground ginger (not fresh)

1/2 tsp ground cloves

1/2 tsp cayenne

1 1/2 tsp cumin

1 tsp cardomom

1 tsp tumeric

Salt to taste

Fry the potatoes in oil until they start to brown a bit, just enough to form a light crust. Remove from oil and drain.

Pour a small amount of oil in a pot and bring to a medium heat. When the oil is hot add the onions, peppers, garlic, and celery. After a minute stir in the spice mix.When the spices are mixed in, add the lentils

Add the potatoes and cook for 2 or 3 minutes, then add the crushed tomatoes, water and lemon juice

Cook until the potatoes are cooked through.

Serve with couscous