Morrocon stew. To make it a soup just add more water or stock.

My sister’s kitchen always smells good. She is a master at soups. When we were at her house last week she made this dish, using many things that were picked fresh from her garden. It was delicious. This is my attempt at it. I’ve included some meat, but it is equally good as a vegetarian dish.

Moroccan Stew

• 2 Tbs. olive oil
• 1 large onion diced
• 1 pound beef, cubed (I used some stew meat)
• 4 c. kale, chopped (reserving 2 cups)
• 3 c. chopped sweet potato
• 2 large carrots, sliced
• 3 cloves garlic, minced
• 2 c. raw red lentils
• 28 oz. can tomatoes, chopped + 2 cans water
• 15 oz. can garbanzo beans (or 1/2 c. raw)
• 1 Tbs. cinnamon
• 1 tsp dry ginger
• 1 tsp. turmeric
• 1/2 tsp. ground cloves
• 1 Tbs. curry powder
• 4 tsp. salt
• 1/2 tsp. black pepper
• dash cayenne
• 1 tsp. cumin
• 1 tsp. allspice

In a large soup pot, brown the meat (if you’re using it) in the oil, and then add the onion. Cook until the onion is soft. Add everything else except for 2 cups of the kale. Bring to a boil then reduce to a simmer, cover and let cook for several hours. Taste and adjust for any of the seasonings you’d like to have stronger. About 5 minutes before serving, stir in the reserved kale. This will add a bit of brighter green to the dish, as well as a little bit of crunch.

Serve with rice, and some hot sauce on the side.

To  make as a soup, add some additional water or some stock.