Moroccan Lentil Stew With Couscous Vegan Recipes

AUTHENTIC MOROCCAN LENTIL SOUP

Steps:

• Warm up a couple tablespoons of olive oil in your instant pot on saute mode. Add your onions, chopped coriander and cook for 5-7 minutes or until onions become translucent.
• Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes. Close your instant pot and cook for 30 minutes on high pressure.
• Once the 30 minutes expire, release steam using quick release. Add a little bit of water to get the desired consistency. Garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!
• Warm up a couple tablespoons of olive oil on medium heat. Add your minced onions, minced garlic and chopped coriander and cook them for 5-7 minutes or until onions become translucent.
• Add your broth/water, along with passata, green lentils, salt, pepper, paprika, ground cumin, turmeric and chili flakes. Let simmer uncovered for 5 minutes.
• Lower the heat, cover and let your stew simmer for 40-45 minutes. Take a look at your stew every 10-15 minutes. If it looks dry, add a little bit more water.
• Once your lentils are fully cooked, turn off the heat and garnish with some olive oil and some more fresh coriander. Serve with some Moroccan Bread. Enjoy!

SLOW COOKER MEDITERRANEAN LENTIL STEW

Steps:

• Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
• Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
• Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

MAKE-AHEAD VEGETARIAN MOROCCAN STEW

Steps:

• Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
• Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
• Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
• Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

MOROCCAN LENTIL STEW WITH RAISINS

Steps:

• Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
• Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
• Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.