Moroccan Spiced Lentil Stew with Prawns
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:
Spicy
•Eat Me First
Allergens:
Wheat
•Milk
•Crustaceans
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
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
2 unit(s)
Baguette
(Contains: Wheat May be present: Milk, Soya)
110 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Harissa Paste
1 sachet(s)
Ground Cumin
150 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3919 kJ
Energy (kcal)937 kcal
Fat17.9 g
of which saturates3.5 g
Carbohydrate126.8 g
of which sugars28 g
Dietary Fiber24.6 g
Protein48 g
Cholesterol78 mg
Salt7.4 g
Potassium42.8 mg
Calcium112.3 mg
Iron0.2 mg
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
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).
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.
NOTE: Adding prawns? Add to the hot pot along with the veg and fry until cooked through, 4-5 mins.
3
- Add the chopped tomatoes, cumin and tomato paste to the pot.
- Pour in 350ml water (per 2P) along with the stock.
- Stir everything together and bring to the boil.
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, stir through the harissa paste.
- Season to taste with salt, pepper and sugar.
5
- When the stew is almost finished, pop the baguettes into the oven to warm through, 2-3 mins.
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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