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).
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.
Add tomatoes and salt, and simmer for another 10 minutes. Serve and garnish with almonds and parsley.
Moroccan Lentil Stew
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
- 1 796 ml canned diced tomatoes drained
- 1/2 tsp salt
- 1/4 cup slivered almonds optional
- 1 Tbsp fresh parsley chopped
Instructions
- In a large saucepan, sauté onions with oil until soft. Stir in curry paste, lentils and water.
- 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.
- Add tomatoes and salt, and simmer for another 10 minutes.
- Serve and garnish with almonds and parsley.
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