This hearty stew is great for cold weather, not to mention loaded with vegetables. It is easy to make in an Instant Pot and great for the heart and the waistline. You can adjust the recipe for the type of vegetables or greens. I substituted broccoli in this version instead of cauliflower. Add cilantro and vinegar just before serving if desired and some extra protein or fish to the recipe. I had some shrimp, so why not? Excellent meal in about 30 minutes.
What is great about Moroccan Lentil Stew?
Rich in flavors: Moroccan cuisine is renowned for its vibrant and aromatic flavors, and the Lentil Stew is no exception. It incorporates a harmonious blend of spices such as cumin, turmeric, paprika, and cinnamon, which infuse the stew with a delicious and complex taste profile.
Nutritious ingredients: Lentils, the main ingredient in the stew, are a great source of plant-based protein, fiber, and various essential nutrients. They contribute to the stew's heartiness and make it a satisfying and nutritious meal option.
Comforting and filling: The stew's thick and hearty consistency, along with the combination of lentils, vegetables, and spices, creates a comforting and satisfying meal. It is an excellent choice during colder months or when you crave a nourishing and filling dish.
Tips
Choose the right lentils: Opt for green or brown lentils for the stew. These varieties hold their shape well during cooking and provide a satisfying texture. Avoid red lentils as they tend to become mushy.
Pre-soak the lentils: Soaking the lentils for a few hours or overnight can help reduce the cooking time and make them easier to digest. Rinse the lentils before using them in the stew.
Enhance the flavors with spices: Moroccan Lentil Stew relies on a medley of spices to create its distinctive taste. Toast the spices, such as cumin, turmeric, paprika, and cinnamon, in a dry pan before adding them to the stew. This step helps to release their flavors and aromas.
Moroccan Lentil Stew
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 Servings
Ingredients:
1 cup of onions, chopped
1 cup of carrots, chopped
3 cloves of garlic, minced
2 tablespoons of extra virgin olive oil
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
2 cups of cauliflower, chopped
2 cups of chopped fresh spinach
One cup of dry lentils
4 cups of vegetable stock
1, 28-ounce can of diced tomatoes
1 tablespoon of tomato paste
1/4 cup of chopped cilantro
Salt and pepper to taste
1 tablespoon of red wine vinegar (more if desired to serve)
Directions:
1. Combine the onions, garlic, carrots, and olive oil in the Instant Pot and sauté for about 10 minutes on the Sauté mode until onions and garlic are translucent and fragrant. Add the cumin, coriander, cinnamon, turmeric, and a pinch of black pepper.
2. Add the vegetable stock, broccoli, lentils, canned tomatoes, and tomato paste. Stir to combine.
3. Cover with the Instant Pot lid and cook on Meat/Stew mode for 20 minutes.
4. Release the steam and carefully incorporate the spinach into the stew. Let the stew rest for about 5 minutes.
5. Add cilantro and vinegar just before serving if desired.
Suggested Pairing
Serve with a hearty red wine.
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