Friday, October 16, 2015

Recipe: Moroccan Stewed Lentils

Moroccan Stewed Lenti

Autumn is here for real and so I'm looking for new, creative, healthy ways to stay warm. In the colder months I love making hearty soups and stews but sometimes you want something with a little bite to it so that you feel a little more satisfied. Cue the lentils.

Lentils are a great addition to your soups because they are full of protein and you have to  chew them. To me, that makes a huge difference in how slowly I eat and how satisfied I feel.

Today, I'm sharing my recipe for Moroccan Stewed Lentils. This is a great meal to make when you're prepping lunches or dinners for the week. It requires a bit of simmer time (about 20 minutes) so you'll want to be cooking or prepping something else while it works.

This is a great dish to eat hot or cold. I love to take it for lunch on the go and warm up the lentils and then add them to a green salad for a healthy and fulfilling meal.

Moroccan Stewed Lentils


1 1/2 cup green lentils
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 bunch leafy greens (like spinach, kale, swiss chard)
1 green chili, chopped (optional)
3 garlic cloves, minced
1/2 tsp cumin
1/2 tsp red chili powder
salt to taste
1/2 tsp of cinnamon 
1 tbsp olive or canola oil
1 bay leaf
2 cups of chicken or veggie stock or water

chopped walnuts
chopped dried apricots or figs
dried cranberries

1) Heat pot on medium heat and add the oil.
2) When the oil has heated add the cumin seeds.
3) Add the onions and begin to brown. When they are almost cooked and transparent, add the garlic and green chili (if you are using). 
4) Add the celery and carrots and saute until they soften.
5) Add the lentils and use a spoon to mix everything together until it is combined.  
6) Add all the spices and stir.
7) Add broth or water to the pot and simmer for about 20 minutes. 
8) Keep the dish on low heat and add your leafy greens for the last few minutes of cooking time. Cook until the greens soften.
8) Adjust your seasonings as needed and garnish with chopped nuts and dried fruits. 

Hope you enjoy this recipe and the finished product! Let me know what you think by sending my a tweet or message on Instagram @angeliesood

The final dish, garnished with walnuts, dried apricots and dried cranberries

My dinnerware is from Anthropologie and my kitchen tools and crockery are from Zwilling Canada/ J.A. Henckels

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