Healthy Recipes | Moroccan Lentil Stew

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Moroccan Lentil Stew With Beans, Carrots, Red Lentils, Garlic And Warm Moroccan Spices In Less Than An Hour.

One of my favorite old Cooking Light Magazine recipe was for a Moroccan chickpea stew that ended up being my first post on my other blog. You know how it goes, you always make your favorite recipes first.

Well, Chickpea stew became a favorite of ours, we’d eat it ALL the time. Over time I started moving away from just using chickpeas to using other filling options too.

I can’t express how much I love this soup. It has so much flavor and texture, plus it’s filled with fiber and anti-inflammatory spices. Then, after making it and wolfing down a bowl, I noticed that, “Hey! This is vegan!” That’s the best type of vegan food—the kind that’s so good that you don’t even notice till you stop and think about it.

I get a lot of emails from readers with recipe suggestions and I love them all, but don’t get the opportunity to make many of them. Every once in a while, though, an email comes through with a recipe that happens to be exactly what I’m in the mood for eating that week. That’s what happened when I got an email from Rachel with a link to this amazing Moroccan Lentil and Chickpea Soup from Wegmans.com. The first thing that I noticed is that it has almost the same blend of warm and intoxicating spices that makes my Yellow Jasmine Rice so irresistible. So, of course I had to try it!

Moroccan Lentil Stew

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients:

  • 1 can diced tomatoes 14 ounce
  • 2 cans cannelini beans drained and rinsed
  • 4 carrots peeled and diced
  • 1 1/2 cups red lentils picked and rinsed
  • 8 cups vegetable broth
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 tablespoon olive oil
  • 1 yellow onion diced finely
  • 3 cloves garlic minced
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground cumin

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Instructions:

Note: click on times in the instructions to start a kitchen timer while cooking.
  1. First, Add the olive oil to a dutch oven on medium-high heat.
  2. Second, Add the onions and garlic to the pot and cook for 3-4 minutes until translucent.
  3. Next, Add in the ginger, cumin, coriander, cinnamon, salt and pepper and stir for 30 seconds.
  4. Add in the rest of the ingredients, bring to a boil.
  5. Lower the heat to a simmer, cover and cook for 30 minutes.


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#healthyrecipes #recipes #food #appetizers #dinner #moroccan #lentil

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