Moroccan Lentil Stew with Couscous (vegan)
This Moroccan Lentil Stew with Couscous is slowly simmered to an aromatic and comforting meal! It will warm you up on cold days in no time. Paired with a slice of homemade bread you'll have a perfect meal. A healthy plant based meal simmered in a Moroccan-inspired spices. Including cumin, ginger, cinnamon, and coriander.
Servings: 6 servings
Equipment
- big pot or dutch oven (5 litres)
Ingredients
- 1 cup dried red lentils
- 1 cup moroccan style couscous
- 1 ½ cup fresh parsley, flat leafed (around 10g)
- 2 cloves of Garlic, minced
- 1 red onion, chopped
- 3 carros
- 4 cups low sodium vegetable broth, and some more for sautéing
- 4 tablespoons freshly squeezed lemon juice
- 2 cans of dices tomatoes (14 oz cans)
Moroccan style seasoning
- 2 teaspoon ground cumin
- 1 teaspoon 1 paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- use salt and black pepper to taste, if needed
Instructions
- Measure your lentils, couscous, parsley, lemon juice and vegetable broth. Wash and cut vegetables. In a small bowl mix all dry seasonings together. Set everything aside until you need it.
- Heat up some vegetable broth in your pot or dutch oven on medium high heat. As soon as the broth is hot sauté your onion for 2 minutes. Then add carrots and garlic and sauté for another one to two minutes.
- Add more vegetable broth, lentils and couscous. Bring to a boil. Add half of your fresh parsley and let everything simmer covered for 20 minutes. Check on it occasionally. If it gets to dry in your pot add some more water.
- After 20 minutes of simmering add diced tomatoes, lemon juice and spice mixe. Simmer for another 25 minutes covered.
- Shortly before finishing with cooking add the rest of your fresh parsley and stir it in gently. Taste and flavor it with salt and pepper, if needed. Serve hot, optional with some grainy bread on the side.