1    Orange, well scrubbed
12    Cloves
2 tb Olive oil
2    Onions, finely chopped
2 cl Garlic, finely chopped
2 lg Leeks, white part only,
-chopped*
1    Stalk celery, finely
-chopped
1 lg Red bell pepper, seeded
-and diced
3 lg Carrots, chopped into
-1/2" pieces (a food
-processor works)
1 c  Mushrooms, quartered
3 c  Vegetable stock or water
1 1/2 c  Brown lentils
2 c  Plum tomatoes, chopped
2 ts Ground coriander
1/2    To 3/4 ts ground cardamom
2    Sticks of cinnamon, broken
-in half
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.