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| 1 | Orange, well scrubbed |
| 12 | cloves |
| 2 Esslöffel | olive oil |
| 2 | Onions finely chopped |
| 20 Milliliter | Garlic finely chopped |
| 2 gross | Leeks, white part only, chopped* |
| 1 | Stalk celery finely chopped |
| 1 gross | Red bell pepper, seeded and diced |
| 3 gross | Carrots, chopped into 1/2" pieces (a food processor works) |
| 1 Tasse | mushrooms quartered |
| 3 Tasse | Vegetable stock or water |
| 1 1/2 Tasse | Brown Lentils |
| 2 Tasse | Plum tomatoes chopped |
| 2 Teelöffel | coriander ground |
| 1/2 | To 3/4 ts ground cardamom |
| 2 | Sticks of cinnamon, broken in half |
| | salt |
| | pepper |
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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.
them and there is nothing worse than girt in your stew.
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