Moroccan Lentil Stew
The best recipe for Moroccan Lentil Stew
Servings 6
Calories 248kcal
Cost $
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup yellow onion finely chopped
- 3 cloves garlic minced
- 2 celery stalks chopped
- 3 carrots chopped
- 1 sweet potato peeled and cubed
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh cilantro
- 4 cups vegetable broth
- 4 cups water
- 1 cup green lentils rinsed
- 1 can chickpeas rinsed and drained (or 1½ cup cooked chickpeas)
- 1 cinnamon stick
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅓ cup raisins or currants
- sea salt and pepper to taste
- extra fresh cilantro and lemon wedge for garnish
Instructions
- Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent.
- Add garlic and sauté until fragrant.
- Add celery and carrots and sauté until tender crisp.
- Stir in the rest of the ingredients, cover and simmer for 30-40 minutes or until lentils are tender.
- Add sea salt and pepper to taste.
- Remove cinnamon stick, top with fresh cilantro leaves and lemon wedge and enjoy :)
Nutrition
Calories: 248kcal | Carbohydrates: 42g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 726mg | Potassium: 700mg | Fiber: 13g | Sugar: 6g | Vitamin A: 10967IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 3mg