MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
LENTIL AND KALE STEW
Vegan and one of the most filling vegetarian dishes one can make. Optional: add a dollop of Greek yogurt or sour cream, and/or aged Italian cheese to each serving.
Provided by Chris Haigh
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Cut stems off the kale and mince. Chop leaves into pinky finger-sized strips.
- Heat olive oil in a soup pot over medium heat. Saute onion until soft and starting to brown, 5 to 10 minutes. Grind fresh salt and pepper over the onion. Add black and red lentils; toss with onion to coat.
- Stir in vegetable broth, cumin, and cayenne. Bring to a boil; reduce heat and add kale stems and leaves. Simmer until lentils are tender and broth is largely absorbed, about 20 minutes. Squeeze in lemon juice. Sample stew and adjust cumin, cayenne, and pepper until it has a complex, full-flavored taste.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 46.1 g, Fat 11 g, Fiber 6.5 g, Protein 18 g, SaturatedFat 1.3 g, Sodium 728.5 mg, Sugar 3.5 g
MOROCCAN LENTIL AND KALE STEW
Serve this topped with sautéed onions. Other greens could be used in place of the kale. 4 servings. 45 min
Provided by dicentra
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté onions, carrot and garlic in the oil. Add water, cumin, pepper and the lentils. Bring to a simmer.
- Cook until lentils are tender; about 20 minutes.
- Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.
Nutrition Facts : Calories 337.6, Fat 4.8, SaturatedFat 0.6, Sodium 642.8, Carbohydrate 54.8, Fiber 24.5, Sugar 4.7, Protein 20.8
MOROCCAN LENTIL STEW
Make and share this Moroccan Lentil Stew recipe from Food.com.
Provided by mewack
Categories One Dish Meal
Time 8h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except green beans in a 4-5 quart slow cooker.
- Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife.
- Increase heat to high setting.
- Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.
- If you have a new, hotter cooking crockpot, cook on low for 6-8 hours until lentils and potatoes are tender.
- If the recipe is 'mush' you cooked it too long. And always season food to taste.
- The crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.
CROCK POT MOROCCAN LENTIL STEW
I found this recipe on about.com originally, but it didn't have the nutritional information included. We *love* this recipe. The stew has a real kick, is easy to throw together in the morning, and is really satisfying.
Provided by Tau8053
Categories Stew
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except green beans in a 3-4 quart slow cooker.
- Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
- Increase heat to high setting.
- Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.
Nutrition Facts : Calories 412.3, Fat 1.3, SaturatedFat 0.2, Sodium 507, Carbohydrate 87.5, Fiber 19.7, Sugar 10.9, Protein 16.5
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