Moroccan Lentil Stew

This high protein and low calorie dish is a perfect to your regular boring bag lunches. With a flavor that isn’t too over powering, it’s sure to appeal to a wide range of palates (even ones that might not think they like ‘curry’ type dishes).

MoroccanLentilStew1

Combine together the sautéd onions, curry paste, lentils and water. Simmer for about 30 minutes, or until lentils are tender and all the liquid is absorbed.

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Add tomatoes and salt, and simmer for another 10 minutes. Serve and garnish with almonds and parsley.

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Moroccan Lentil Stew
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Serves: 4
With a flavor that isn't too over powering, it's sure to appeal to a wide range of palates.
Ingredients
  • 1 onion, finely chopped
  • 2 tsp oil
  • 2 Tbsp GF Madras curry paste
  • 1 cup dried red lentils, rinsed
  • 3 cups water
  • 1 796ml canned diced tomatoes, drained
  • ½ tsp salt
  • ¼ cup slivered almonds, optional
  • 1 Tbsp fresh parsley, chopped
Instructions
  1. In a large saucepan, sauté onions with oil until soft. Stir in curry paste, lentils and water.
  2. Bring to a boil, then allow to simmer (partially covered) for about 30 minutes, or until lentils are tender and all the liquid is absorbed.
  3. Add tomatoes and salt, and simmer for another 10 minutes.
  4. Serve and garnish with almonds and parsley.

 

 

 

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