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Moroccan Spiced Lentil Stew
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Moroccan Spiced Lentil Stew

Moroccan Spiced Lentil Stew

with chickpeas and toasted baguette

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 nutritious dish.

Tags:
Veggie
Eat Me First
Spicy
One Pot Wonder
Allergens:
Celery
Wheat
Barley
Milk
Total Time35 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

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Nutrition Values

Energy (kJ)3808 kJ
Energy (kcal)910 kcal
Fat13.4 g
of which saturates3.1 g
Carbohydrate132.5 g
of which sugars42.3 g
Dietary Fiber27.6 g
Protein46.1 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

Instructions

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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