Moroccan Lentil Stew
216
- Prep Time10 mins
- Total Time45 mins
- Makes4 Servings
Moroccan lentil stew recipe Photo, Roberto Caruso and Sian Richards
Enjoy a taste of Morocco at dinner tonight with a stew that pairs dynamic spices with healthy legumes to create a low-calorie, high-protein meal.
Ingredients
2 tsp canola oil
1 medium onion, finely chopped
2 tbsp Madras curry paste
1 cup red lentils, rinsed
3 cups water
796-mL can diced tomatoes
1/2 tsp salt
1/4 cup slivered toasted almonds
1/4 cup chopped parsley
Instructions
HEAT a large saucepan over medium-high. Add canola oil, then the onion. Cook, stirring often, until onion is soft, about 3 min. Add Madras curry paste, red lentils and water. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and have absorbed all the liquid, about 30 min.
ADD diced tomatoes to lentils along with salt. Gently boil, uncovered, until stew reduces slightly, 5 to 10 min. Garnish with slivered almonds and parsley.
Nutrition (per serving)
Calories 294, Protein 16g, Carbohydrates 37g, Fat 11g, Fibre 9g, Sodium 539mg.
Excellent source of Iron.
Wine Pairings
Red lentil curry Pair it with: A right-on Rhône. A slam dunk when it comes to earthy Moroccan spicing, this organic blend of grenache blanc, clairette and bourboulenc has a complex profile of orchard blossom, Golden Delicious apple and ripened quince. Our pick: Chapoutier Belleruche Blanc Côtes-du-Rhône, France, $15.
