Moroccan Lentil Stew

 
 

Found this recipe in my recipe archives… I made it and photographed it so many times and then forgot all about it! I find I often do that. but here it is today…finally, a pleasant surprise— Moroccan Lentil Stew, perfect for chilly weather! Full recipe on my blog, linked in profile. <3 <3 <3 Hit reply, I'd love to hear from you.

   

Ingredients

2 tbsp olive oil
1 white onion, finely diced
2-3 cloves garlic, minced
150g dried small brown lentils-cooked in boiling water for about 10 minutes and drained
1 teaspoon smoked paprika
1/2 teaspoon salt & pepper
1 tablespoon cumin
1 tablespoon garam masala
1/2 teaspoon cinnamon
A pinch of cayenne pepper
1 tbsp sun-dried tomatoes pesto
1 cup canned chopped tomatoes
2 tablespoons liquid aminos/tamari
1 teaspoon maple syrup
3/4 cup vegetable broth


 

Method

 

1. Add 2 tbsps of oil to a cast iron skillet over medium heat, followed by the onion and garlic, sauté for 5 minutes until it has begun to brown.
3. Add the spices, salt and pepper, stir well. Add the rest of the ingredients (except for the lentils), mix well, then allow to reduce on a low heat.
4. Add the lentils and let simmer over low/medium heat with a lid on for about 20-30 minutes, adding more water if needed.
5. Serve hot or on its own or over some rice. Garnish with some fresh parsley and black pepper.

Moroccan Lentil Stew

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Consultation Form

Your privacy is our concern. All information entered is kept strictly confidential.