vegan moroccan red lentil stew

moroccanveganstew

Lentils are the chicken breast of the vegetarian world. Hearty and delicious but mild in flavour, lentils are the perfect base for all kinds of soups and stews. Lentils are a fantastic, slow-absorbing carbohydrate addition to meat dishes -- like our fave chili recipe -- but are also an amazing source of protein when meat isn't on the menu. Just a half cup of lentils nets you about 25 grams of protein... the same as in a serving of -- you guessed it -- chicken breast. You have been paying attention, after all!

Try this warm and comforting stew for a meatless meal that will satisfy even the most carnivorous members of your clan. If you are having a T-rex over for dinner, you could also add some ground beef or pork. Or, you know, your neighbour's yappy dog.

One more healthy feature that makes this yummy vegetarian dish worth a try: the curry and saffron are rich in powerful antioxidants proven to reduce inflammation, prevent joint pain, fight heart disease and even prevent cancer!

[Tweet "Start a Meatless Monday tradition with this hearty Moroccan stew packed with protein! "]

Serve with a bright, herb salad for an extra punch of vitamins.

(vegan) moroccan red lentil stew

  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 tsp saffron threads, crushed
  • 1 tbsp hot water
  • 2 tsp curry powder
  • 1 tsp cumin
  • 2 tsp minced fresh rosemary, or 1 tsp dried rosemary
  • 1 tsp fennel seeds
  • 6 cups vegetable stock, heated
  • 1 15-ounce can white beans, drained and rinsed
  • 1/2 cup dried red lentils
  • 1/2 cup basmati rice
  • 1 tomato, cut into 1/2-inch dice
  • 1/3 cup chopped cilantro
  • 1 tbsp tomato paste
  • Tabasco sauce (optional)
  • salt and pepper to taste

1. Heat oil in Dutch oven, add onion, cook for about 5 minutes. 2. Meanwhile, mix the saffron with hot water and set aside. 3. Add curry powder, cumin, rosemary, and fennel seeds to Dutch oven, stir for 30 seconds. 4. Stir in saffron mixture, vegetable stock, beans, lentils, and rice. 5. Increase the heat to high and bring to a boil; reduce heat, cover and simmer, stirring occasionally, until rice and lentils are tender, about 30 minutes. 6. Stir in the tomato, chopped cilantro and tomato paste; season to taste and serve.