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Middle Eastern Recipes

Moroccan Spiced Lentil Stew

Moroccan Spiced Lentil Stew

Moroccan Spiced Lentil Stew

with chickpeas and toasted baguette

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This aromatic veggie stew is filled with flavour and plenty of protein to boot. Harissa paste and ras-el-hanout are two classic North African ingredients that bring smokiness and spice to this hearty healthy dish.

Tags:

Veggie

•Spicy

•One Pot Wonder

•Eat Me First

Allergens:

Celery

•Wheat

•Barley

•Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

1 pack(s)

Chickpeas

5 grams

Coriander

1 sachet(s)

Ras-el-Hanout

1 pack(s)

Chopped Tomato with Onion & Garlic

1 tin(s)

Tomato Paste

1 sachet(s)

Vegetable Stock

(Contains: Celery)

1 pack(s)

Lentils

2 unit(s)

Baguette

(Contains: Wheat, Barley May be present: Soya, Milk)

75 grams

Yoghurt

(Contains: Milk)

1 sachet(s)

Harissa Paste

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kcal)909 kcal

Energy (kJ)3804 kJ

Fat13.3 g

of which saturates3.1 g

Carbohydrate132.6 g

of which sugars42.1 g

Dietary Fiber27.6 g

Protein45.8 g

Cholesterol0 mg

Salt8.27 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

Get Prepped

1

Preheat the oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Drain and rinse the chickpeas and lentils in a sieve.
Roughly chop the coriander (stalks and all).

Fry the Veg

2

Place a large pot over medium-high heat with a drizzle of oil.
Once hot, fry the onion until softened, 4-5 mins.
Add the ras-el-hanout, season with salt and cook for 1 min more.

Start the Stew

3

Add the chopped tomatoes, tomato paste and harissa paste to the pot.
Pour in 350ml water (double for 4p) along with the stock powder.
Stir everything together and bring to the boil.

Simmer the Stew

4

Add the drained lentils and chickpeas to the pot.
Bring back to the boil, then lower the heat and simmer until slightly thickened, 12-15 mins.
Stir occasionally to prevent sticking.
Once the stew has reduced, season to taste with salt, pepper and sugar.

Warm the Bread

5

When the stew is almost finished, pop the baguettes into the oven to warm through, 2-3 mins.

Finish and Serve

6

Spoon the spiced lentil stew into bowls.
Top with a sprinkling of coriander and a dollop of yoghurt.
Tear off chunks of warm baguette for mopping up the stew.

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