Moroccan Lentil Stew Recipes

MOROCCAN LENTIL STEW

Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

Ingredients

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

Steps:

Stir hot water and tomato bouillon together in a bowl until dissolved.
Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

MOROCCAN LENTIL STEW

Moroccan Lentil Stew image

Make and share this Moroccan Lentil Stew recipe from Food.com.

Provided by mewack

Categories One Dish Meal

Time 8h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried lentils, sorted and rinsed
1 lb butternut squash, peeled and cubed
10 small red potatoes, cubed
1 onion, chopped
4 garlic cloves, minced
2 (14 ounce) cans diced tomatoes, undrained
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
2 cups water
2 tablespoons lemon juice
8 ounces frozen cut green beans, thawed

Steps:

Combine all ingredients except green beans in a 4-5 quart slow cooker.
Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife.
Increase heat to high setting.
Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.
If you have a new, hotter cooking crockpot, cook on low for 6-8 hours until lentils and potatoes are tender.
If the recipe is 'mush' you cooked it too long. And always season food to taste.
The crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.

MOROCCAN BEEF AND LENTIL STEW

Moroccan Beef and Lentil Stew image

A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.

Provided by Kim

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h35m

Yield 6

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
2 carrot, (7-1/2")s carrots, chopped
1 celery stalk, chopped
1 onion, chopped
4 cloves garlic, minced
1 ½ pounds chuck roast, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground allspice
3 tablespoons tomato paste
4 cups low-sodium beef broth
1 tablespoon molasses
2 leaf (blank)s bay leaves
1 cup dried red lentils
½ cup dried apricots, chopped
½ lemon, juiced

Steps:

Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g

CROCK POT MOROCCAN LENTIL STEW

Crock Pot Moroccan Lentil Stew image

I found this recipe on about.com originally, but it didn't have the nutritional information included. We love this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.

Provided by Tau8053

Categories Stew

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried lentils, sorted and rinsed
1 lb butternut squash, peeled and cubed
10 small red potatoes, cubed
1 onion, chopped
4 garlic cloves, minced
2 (14 ounce) cans diced tomatoes, undrained
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
2 cups water
8 ounces frozen cut green beans, thawed

Steps:

Combine all ingredients except green beans in a 3-4 quart slow cooker.
Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
Increase heat to high setting.
Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

Nutrition Facts : Calories 412.3, Fat 1.3, SaturatedFat 0.2, Sodium 507, Carbohydrate 87.5, Fiber 19.7, Sugar 10.9, Protein 16.5

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