The story of chili always ends with the statement that it’s better the second day.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
Lustily spiced, cooled with fresh herbs, and sharpened with lemon, this type of lentil soup is what Moroccans eat to ward off the chill of the desert night.
This, I hasten to say, is my personal version of stifado, to which several of my Greek friends gently object.
Canned tomatoes add flavor and cut overall cooking time.