1. Moroccan Vegetable and Lentil Stew
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- small piece of fresh ginger, grated
- 2 carrots, finely cubed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 medium sized eggplant, cubed
- 100g green beans, chopped
- 100g button mushrooms, chopped
- 5-6 tomatoes, chopped
- 100g red lentils
- 250ml – 500ml vegetable stock
- 2 tablespoons tamari
- pinch of freshly grounded black pepper
Instructions
- Heat olive oil in a large pan. Add onion, garlic, ginger and carrots. Cook for a few minutes, then add the spices and a splash of vegetable stock. Cook for a further few minutes.
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Add the rest of the ingredients. Start with just 250ml of vegetable stock and add more when necessary during cooking. Cook the stew for 30-40 minutes or until all the vegetables and the lentils are fully cooked. Serve with a sprinkling of fresh parsley.
