April 17, 2012

Moroccan Vegetable and Lentil Stew


As the autumn finally starts to arrive here in Sydney, I find myself craving for warm soups and stews. I start my day with a bowl of warm oat porridge with chia seeds, grated apple, cinnamon and a splash of home-made almond milk, I eat a huge raw salad for lunch and a warm soup or a stew for dinner. This Moroccan spiced vegetable and lentil stew is one of my recent favourites - the abundance of different vegetables and spices create a truly satisfying meal.

Moroccan Vegetable and Lentil Stew
(serves 2-4)

1 tablespoon olive oil
1 yellow onion, finely chopped
1 clove garlic, minced
small piece of fresh ginger, grated
2 carrots, finely cubed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 medium sized eggplant, cubed
100g green beans, chopped
100g button mushrooms, chopped
5-6 tomatoes, chopped
100g red lentils
250ml - 500ml vegetable stock
2 tablespoons tamari
pinch of freshly grounded black pepper

 1. Heat olive oil in a large pan. Add onion, garlic, ginger and carrots. Cook for a few minutes, then add the spices and a splash of vegetable stock. Cook for a further few minutes.

2. Add the rest of the ingredients. Start with just 250ml of vegetable stock and add more when necessary during cooking. Cook the stew for 30-40 minutes or until all the vegetables and the lentils are fully cooked. Serve with a sprinkling of fresh parsley.

14 comments:

  1. I've got a nice vegetable soup on the boil at the moment, it's the rainfall tonight that's gotten me in the mood for some warmth! This looks delish too.

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  2. ooho I love this combination!

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  3. Very easy- delicious dish! Thanks for sharing!

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  4. We have opposite seasons happening, but I may have to make this anyway! Look so hearty and delicious!

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  5. Winter and Fall Root Vegetable Dishes are the BEST! We are seeing all the summer recipes coming out now here in the US so its so nice to have a fall favorite!

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  6. I make a similar version all year round. I mix a handful of baby spinach through just before serving and top with natural yoghurt, sometimes a sprinkle of coconut. This is a staple in our household, particularly after a series of eating out. It's our 'rescue' remedy! Haven't tried it with eggplant, so will try that tonight.

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  7. Perfect, thank you. I have all of those ingredients and a son with sore teeth. Nice a warm too as it is getting a bit cooler..

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  8. Looks good, am certain will taste fabulous! As I like to have my tastebuds tingling, shall be happy to add the spices . . .

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  9. I would love a recipe for home made almond milk :) and Sidney's autumn must be gorgeous

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    1. Hi Mariella,

      Almond milk recipe here

      http://scandifoodie.blogspot.com.au/2011/11/8-sugar-free-weeks-and-still-going.html

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  10. Another enjoyable post to read.......thanks for sharing.

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  11. Made this Saturday night and it has lasted me for days! Super healthy, super yummy. I LOVE your blog!

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  12. nice idea.. thanks for sharing.

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