Moroccan Lentil and Tomato Stew
A hearty Moroccan stew made with red lentils, tomatoes, and traditional spices, served as a main or side with bread or couscous.
Ingredients
- 1 cup red lentils cup ~ 230ml
- 400 g chopped tomatoes
- 1 onion
- 4 cloves garlic
- 1 tbsp honey
- 2 tsp tomato concentrate
- 1 tsp grated fresh ginger
- 1-3 tbsp olive oil
- salt and pepper to taste
HERBS & SPICES
- 1 tbsp parsley
- 1 tbsp coriander leaves
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1/3 tsp cinnamon
- 2 tsp turmeric
- 2 tsp sweet paprika
Instructions
- Heat olive oil in a medium-sized pot, add chopped onion and half the parsley. Fry for 5 minutes. Add all spices, and fry for 1 minute.
- Add water and rinsed lentils, simmer for 10 minutes.
- Add chopped tomatoes and honey. Cook for another 15 minutes until the lentils are soft and the sauce thickens. If you prefer a thicker stew, let it simmer uncovered a bit longer; for a thinner consistency, just add a little more water as needed.
- When done, stir in the remaining chopped parsley and coriander leaves.
Notes
This dish contains approximately 1,063 calories, though the exact number may vary depending on the specific products and quantities used. It serves 3 main meal portions, with around 354 calories per portion.