Moroccan Lentil Stew
Equipment
Ingrediënten
For the Lentils:
- 160 g 5½oz Puy lentils, soaked for 1 hour, then drained
For the Stew:
- Olive oil for frying
- 1 small red onion peeled and finely diced
- 1 yellow bell pepper deseeded and finely diced
- 2 tablespoons tomato purée
- 2 teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 garlic cloves peeled and finely chopped
- 2 x 400g 14oz cans of chopped tomatoes
- A pinch of saffron threads optional
- A large handful of fresh baby spinach roughly chopped
- 1 tablespoon harissa
- 1 tablespoon honey
- Salt to taste
- Freshly chopped parsley or coriander for serving
- Toasted gluten-free bread flatbread, or pita, for serving
Serves 4-5 | Calories: 283 per serving
Prep Time: 10 mins (plus soaking) | Cook Time: 15 mins |
Instructies
- In a saucepan, combine the soaked Puy lentils with 710ml (1¼pt) of water and a pinch of salt.
- Bring it to a boil, then reduce the heat to medium-low.
- Cover with a lid and cook for 18-20 minutes.
- Drain the lentils in a colander.
- In a frying pan, heat a thin layer of olive oil over medium heat.
- Add the diced red onion and yellow bell pepper, season with salt, and sauté for 4-6 minutes, covered, until the onion turns translucent.
- Stir in the tomato purée and cook for 1 minute.
- Add the sweet smoked paprika, ground cumin, and ground coriander along with the chopped garlic, and cook for 30 seconds.
- Stir in the canned chopped tomatoes and saffron (if using).
- Cover and let it simmer over medium-low heat for 15 minutes.
- Add the cooked lentils and cook for an additional 10 minutes, allowing the liquid to reduce slightly.
- Stir in the chopped spinach and let it wilt.
- Remove the stew from the heat and stir in the harissa and honey.
Notes / Tips / Wine Advice:
Serve the Moroccan Lentil Stew with freshly chopped parsley or coriander, and enjoy with toasted gluten-free bread, flatbread, or pita on the side.
This Moroccan Lentil Stew is a flavorful and nutritious dish that's sure to please your taste buds.
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