L3dess
A quick, one-pot, Moroccan lentil stew
Servings: 4 adult serving
Calories: 2499kcal
Ingredients
- 2 cups dry green lentils
- 1 large onion cut in strips for older kids and adults, finely minced for baby
- 1 large carrot cut in half moons for older kids and adults, grated for baby
- 2 celery stalks roughly chopped for older kids and adults, finely minced for baby
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pinch cayenne optional
- Salt and pepper to taste (no salt for baby)
- 6 cups broth water for baby
- ½ cup olive oil
- Fresh parsley or coriander to garnish
Instructions
- Soak your lentils while you prepare your vegetables.
- Heat up about 1 tablespoon of olive oil in a pot on medium-high. Add onions, carrots and celery and stir until the onions are translucent. About 2 minutes.
- Add lentils, garlic, tomato paste, cumin, and ground coriander. Stir to coat all the ingredients with the spices.
- Add broth or water. Once it has reached a boil, reduce the heat to medium, cover and let simmer for 20 minutes.
- After 20 minutes, add olive oil and let cook for another 10 minutes, or until your lentils are nice and soft. Depending on the heat, you may need to add more water so keep an eye on that, too.
- Freeze some for later!
Nutrition
Calories: 2499kcal | Carbohydrates: 274g | Protein: 103g | Fat: 114g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 80g | Sodium: 5853mg | Potassium: 4342mg | Fiber: 123g | Sugar: 30g | Vitamin A: 13719IU | Vitamin C: 36mg | Calcium: 338mg | Iron: 34mg
