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Warm and Smoky Moroccan Lentil Stew

Warm and Smoky Moroccan Red Lentil Stew

(Prep Time: 15 minutes   Cook Time: 45 minutes   Yield: A LOT!!)

Courtesy of www.myplantbasedweek.com

2 Tbs Coconut Oil

1 Large Onion, finely chopped

5 Large Cloves garlic, minced

1-inch Piece of fresh turmeric root, peeled and minced

3 Cups Torn kale

2 Cups Cauliflower florets

2 Medium Sweet potatoes, peeled and roughly chopped

1 Roasted red pepper (I used the kind from jar)

1 Cup dry red lentils

6 Tablespoons tomato paste

1 1/2 Tbs Cumin

1 1/2 tsp Ground ginger

2 tsp Smoked paprika

1/2 tsp Coriander

1 tsp Cinnamon

1 1/2 tsp Fine grain sea salt

3/4 tsp Freshly ground black pepper

Dash or two of cayenne or white pepper

5 Cups water

3 Vegetable boullion cubes

1/2 Cup Full fat coconut milk

2 Tbs Earth Balance butter (optional)

1 Cup Cooked brown basmati rice


1. Cook rice according to package directions and set aside. While the rice is cooking, heat the oil in a large soup pot or Dutch oven. Saute the onion until it begins to soften, about 3-4 minutes. Add the garlic and continue to saute another minute. While the onion is cooking, add the cauliflower, kale, sweet potato and roasted red pepper to the bowl of a food processor and process until very finely chopped. Add the onion and garlic and continue cooking over medium heat until the vegetables start to soften, 5-8 minutes.

2. Add the lentils, tomato paste and all the spices and stir well. Add the water and bouillon cubes and stir again. Bring to a boil, then reduce heat and simmer, partially covered until the lentils are tender, about 10-15 minutes. 

3. Add the rice, coconut milk and Earth Balance, if using. Stir again and simmer just long enough to make sure the coconut milk is warmed and the butter is melted. Adjust spices as needed.

4. Ladle into bowls and enjoy! Leftovers can be stored in fridge for up to 3 days or in the freezer for a month to 6 weeks.

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