Tuesday, February 24, 2015

Moroccan Lentil Stew

My mom has been making this stew for me for over a year now & I'm obsessed with it. You can freeze it and save it for later or just eat it day after day until it's gone (what I usually do when I'm home because it's that good). Every time I bring it to work for lunch people can't get over how good it smells. It makes a ton so this is great if you're feeding a crowd or, as I mentioned before, is perfect to freeze for those busy weeks when you don't have time to cook!

Side note: I brought this for lunch and never took a picture beforehand, so I apologize for the lovely presentation.

Moroccan Lentil Stew

Ingredients
Spices
1 tsp ground cinnamon (a little-or a lot of-extra cinnamon never hurt anyone)
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
1/8 tsp curry powder

Veggies for the Stew
1 tso olive oil (for sautéing) 
1 sweet onion, chopped
2 cups finely shredded kale (I like more kale, too, so feel free to throw more in as it cooks)
4 14 oz cans organic veggie broth
1 cup dry chickpeas, soaked overnight or 1 15 oz can of garbanzo beans, drained
1 14.5 oz can diced tomatoes (don't drain)
5 med-large sweet potatoes, peeled and diced
4 large carrots, peeled and chopped
1 cup dried lentils (always rinse!)
1/2 cup dried apricots, chopped
1 Tbsp honey
ground black pepper to taste

Directions
Combine spices in a large bowl and set aside

Heat oil in a large pot over medium heat. Sauté the onion until they're soft and are starting to brown (5-10 mins). Stir in the 2 cups of kale and spices. Cook until the kale wilts and spices are fragrant (2-4 mins).

Pour the veggie broth into the pot and stir in beans, tomatoes, sweet potatoes, carrots, lentils, apricots, and honey. Bring everything to a boil, but the reduce the heat to low and simmer until vegetables and lentils are cooked to the texture you like. Throw in any extra kale you desire now so that it softens and wilts while cooking. 

After about 30 minutes your stew is done! You can serve it right away or let it cool and divide it up into containers to store in the fridge and/or freezer.

0 comments:

Post a Comment

Powered by Blogger.

© 2011 Breakfast at Tricia's, AllRightsReserved.

Designed by ScreenWritersArena