Moroccan vegetable and lentil stew
Moroccan vegetable and lentil stew might be a good recipe to expand your side dish recipe box. For $1.57 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 1g of fat, and a total of 261 calories. This recipe serves 6. 199 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. This recipe from A Dash of Compassion requires vegetable stock, canned tomatoes, garlic cloves, and ground coriander. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an awesome spoonacular score of 99%. Similar recipes are Moroccan Lentil and Vegetable Stew, Moroccan Lentil and Vegetable Stew, and Moroccan Lentil Stew with Raisins.
Servings: 6
Ingredients:
1 butternut squash, cubed
1 28-oz can chopped tomatoes, drained
2 large carrots, sliced
1 cup dried lentils
1 eggplant, cubed
2 garlic cloves, minced
1/2-inch piece ginger, grated
1/2 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground tumeric
salt and pepper to taste
4 cups vegetable stock
1 yellow onion, chopped
Equipment:
oven
frying pan
pot
Cooking instruction summary:
Preheat the oven to 375F and oil the bottom of two sheet pans.Spread the eggplant onto one pan and the squash onto another. Bake until soft, about 30 minutes.In a large pot, add a splash of water and cook the onion, garlic, ginger and carrots over medium heat until soft. Add water as needed so the ingredients don't stick to the bottom of the pot.Add the spices and cook for another minute or two, stirring frequently.Add the vegetable stock, tomatoes, lentils as well as the roasted eggplant and squash and bring to a boil, then reduce heat and simmer for 30 to 45 minutes, or until lentils are soft. Add salt and pepper to taste.
Step by step:
1. Preheat the oven to 375F and oil the bottom of two sheet pans.
2. Spread the eggplant onto one pan and the squash onto another.
3. Bake until soft, about 30 minutes.In a large pot, add a splash of water and cook the onion, garlic, ginger and carrots over medium heat until soft.
4. Add water as needed so the ingredients don't stick to the bottom of the pot.
5. Add the spices and cook for another minute or two, stirring frequently.
6. Add the vegetable stock, tomatoes, lentils as well as the roasted eggplant and squash and bring to a boil, then reduce heat and simmer for 30 to 45 minutes, or until lentils are soft.
7. Add salt and pepper to taste.
Nutrition Information:
