Moroccan Lentil & Veggie Stew Recipe
This recipe is rated 4.5 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Kid-friendly
Comfort food
Lazy dinners
Main meals
This wholesome, nourishing bowl of goodness feels like a warm hug from the inside out. It freezes well too, so if you double the batch you can have an easy dinner sorted for next week too!
You will need
Serves 4
- 1 tablespoons oil (or sub water)
- 1 brown onion, finely chopped
- 5 cloves garlic, crushed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 3 bay leaves
- 2 cups cauliflower florets (about ½ whole cauliflower head)
- 2 large potatoes, chopped
- 2 carrots, chopped
- 4 cups vegetable stock
- 1 x 400g can crushed tomatoes
- 1/2 cup red lentils
- 1/4 cup raisins, sultanas or chopped dried apricots
- Salt and pepper, to taste
To serve
- Natural coconut yoghurt
- Chopped coriander
- Rice, quinoa, toast or flatbread
Recipe: Rainbow Nourishments
Directions
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Step 1
Heat the oil in large pot over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic, all the herbs and spices and sauté for 1 minute or until fragrant. Add the cauliflower, potatoes and carrots and sauté for 2 minutes to sear the vegetables.
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Step 2
Add the stock, crushed tomatoes, lentils and raisins. Boil the mixture for 10 minutes then reduce to a simmer for 20 minutes or until all vegetables are tender. Add more stock or water if the stew is evaporating too quickly. Remove and discard the bay leaves. Season with salt and pepper to taste.
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Step 3
Divide the stew into 4 bowls. Serve with coconut yoghurt, coriander and carbohydrate of choice (rice, quinoa or flatbread).
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Recipe: Rainbow Nourishments
