Moroccan Lentil Stew

  Photography by  Elisa Watson .

Photography by Elisa Watson.

As Melbourne begins to get colder, the meals in my kitchen move from being fresh, cold and light to being warming and comforting. This dish is one of my all time favourite comfort meals. The thought of enjoying this stew on a cold winters night fills my heart with joy. My friend Olivia first cooked me a meal similar to this when I was in high school and from then I could never stop making my own version. It has become a tradition in my household now, and it has warmed and nourished my families tummies year after year. It has the perfect balance of sweet with savoury and is sure to impress any fussy eater. I hope you enjoy this dish, and all it's flavoursome, beautiful goodness. 


Ingredients
Serves 5-6

1 brown onion
4 tbsp rice bran oil
1 sweet potato
1 zucchini
1 small red capsicum
3 tbsp buckwheat flour
3 tbsp rice malt syrup
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp salt
2 tsp curry powder
1 tsp cinnamon
2 cups low sodium vegetable stock
2 x 400g tins lentils
1/2 cup raisins
1 cup quinoa
1/2 bunch coriander
1/3 cup toasted flaked almonds

Method
Begin by dicing the brown onion and placing it into a large frypan or shallow saucepan with the rice bran oil. Cook on a medium heat until onions become translucent.

Dice the sweet potato, capsicum and zucchini in small pieces and add into the frypan/saucepan. Cook for 3-4 minutes then add in the flour, rice malt syrup and spices.

Once all combined, add in the vegetable broth and allow to cook for another 5 minutes.

Drain and rinse your lentils and add them into the mixture. Cook for a further 5 minutes and then add in your raisins. 

Whilst stew cooks, begin cooking your quinoa. Bring a pot of water to the boil and add in the quinoa. Cook for 10 minutes or until tender, drain any excess liquid and set aside.

Once sweet potato has become tender, you are ready to serve. 

At the bottom of a bowl, place in some quinoa, top with the stew and sprinkle with fresh coriander and toasted flaked almonds.

This dish just like any stew will also taste just as beautiful (if not more so) the next day, so do not throw out any leftovers!

Kate Bradley2 Comments