Ingredients
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For the stew:
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1 cup green split peas or French green lentils
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1 cup brown lentils
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2 cups vegetable broth
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1 tablespoon tomato paste
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1 small onion, chopped
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1 large carrot, chopped
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2 cloves garlic, minced
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1 can diced tomatoes (14 oz)
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Salt and black pepper to taste
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Optional: 1/4 cup plain Greek yogurt or cashew cream for serving
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For the garnish:
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Chopped fresh parsley or cilantro
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Sliced avocado
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Diced red onion
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Lemon wedges
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Difficulty Level: Easy
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Serving Size: 4 servings
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Total Time Needed: Prep + Cook = 30 minutes
Directions
Sub_Title: A hearty and satisfying vegan dinner inspired by North African cuisine
Description: This exotic Moroccan lentil stew is packed with flavorful spices, tender vegetables, and protein-rich lentils. It’s gluten-free, oil-free, kid-friendly, high in fiber, and whole food plant-based. The perfect comforting vegan meal any night of the week!
Ingredients:
For the stew:
1 cup green split peas or French green lentils
1 cup brown lentils
2 cups vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
1 small onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1 can diced tomatoes (14 oz)
Salt and black pepper to taste
Optional: 1/4 cup plain Greek yogurt or cashew cream for serving
For the garnish:
Chopped fresh parsley or cilantro
Sliced avocado
Diced red onion
Lemon wedges
Difficulty Level: Easy
Serving Size: 4 servings
Total Time Needed: Prep + Cook = 30 minutes
Instructions:
1. Rinse and sort through the lentils, picking out any debris or stones. Transfer them to your slow cooker or Dutch oven.
2. Add the vegetable broth, green split peas or French green lentils, brown lentils, cumin, coriander, tomato paste, onion, carrot, garlic, diced tomatoes, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and cover the pot. Simmer for about 20-25 minutes, until the lentils are tender but still hold their shape.
4. Remove from heat and let the stew sit covered for another 5-10 minutes before serving.
To serve, ladle the stew into bowls and top with your choice of garnishments like chopped fresh parsley or cilantro, sliced avocado, diced red onion, and lemon wedges. Enjoy!
Steps
|
1
Done
|
Rinse and sort through the lentils, picking out any debris or stones. Transfer them to your slow cooker or Dutch oven. |
|
2
Done
|
Add the vegetable broth, green split peas or French green lentils, brown lentils, cumin, coriander, tomato paste, onion, carrot, garlic, diced tomatoes, salt, and pepper. Stir well to combine. |
|
3
Done
|
Bring the mixture to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and cover the pot. Simmer for about 20-25 minutes, until the lentils are tender but still hold their shape. |
|
4
Done
|
Remove from heat and let the stew sit covered for another 5-10 minutes before serving. |
