Moroccan Lentil Stew
Serves: 2
Stews are incredibly simple to make and are often super filling and delicious. This is similar to some I’ve made in the past, but is also slightly different. Everything gets cooked in one pot in under an hour – perfect for a weeknight dinner!
Ingredients:
1 medium onion
3 cloves garlic
1 medium potato
1-2 carrots
3/4 cup dry lentils (I used brown)
2 tbsp tomato paste
2.5 cups (625ml) veggie broth
1/2 tsp salt, cumin, paprika
1/4 tsp ground ginger, black pepper
chilli flakes – to taste (optional)
1 bay leaf (optional)
2 tbsp parsley/cilantro
splash balsamic vinegar (optional)
To Serve:
rice or bread
dollop yogurt (optional)
parsley/cilantro (optional, garnish)
Method:
1. Finely dice onion, peel and largely dice potato and carrots. Mince garlic. Rinse lentils. Roughly chop parsley/cilantro.
2. To a large pot, sauté onion with a pinch of salt, until softened.
3. Stir in garlic, and toast until fragrant before adding in the spices for 30s, followed by the tomato paste for 2 mins.
4. Add in lentils, potatoes, carrots, stirring to coat. Pour in veggie broth and bay leaf, bringing it to a boil.
5. Cover and reduce to low, simmering 30-40 mins, or until tender.
6. Remove bay leaf and simmer uncovered until desired consistency. Optionally add a splash of balsamic vinegar. Stir in parsley/cilantro before serving.
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It’s still getting colder and I’m never going to get tired of bread and stews. So, here’s yet another easy one pot lentil stew. It’s similar to some I’ve made before, but it’s just as filling and just as delicious. I top mine with some yogurt, but that’s totally optional. We start with chopping up some parsley, carrot, potato, garlic, and onions before sautéing those onions until they’re nice and translucent. Once they are, stir the garlic until fragrant, followed by the spices, and then toast the tomato paste for a couple more minutes. Once it’s nice and toasted, toss in some rinsed lentils alongside the carrot and potato. Give it a mix to coat. Then pour in some veggie broth and add in a bay leaf. Bring that to a boil and then cover and reduce the heat to low. Let that simmer for about half an hour until the lentils are fully cooked. When they are, remove the bay leaf and optionally stir in some balsamic vinegar and then the chopped parsley. Serve it alongside some bread or rice and enjoy.
Dining and Cooking