February 20, 2014

Red Lentil Moroccan Stew ~Vegetarian~

When you eat a diet that is wheat, dairy, and soy free it’s easy to eat meat every night as the main course. This stew is hearty and full of flavor. I love the spices and how fragrant they are. The house smells so good when this is cooking. I add almond butter (and garnish with cashews) to add a little extra protein.
This stew refrigerates well and is easy to pack in a thermos for the kids school lunches.
2 Tbsp coconut oil
1 Tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp gram masala
1 diced large onion
4 minced cloves garlic
2 Tbsp minced fresh ginger
2 peeled and diced sweet potatoes
1 chopped bell pepper
1 1/2 cups rinsed red lentils
1 Tbsp almond butter
1 Tbsp honey
1/2 cup of raisins
5 cups water
Chopped fresh cilantro
Chopped Cashews
Heat coconut oil in a large pot over medium / low heat. Cook all the spices until fragrant, about 1 minute.
Add onion and cook until slightly tender. Add garlic and ginger and cook for about another minute.
 Add sweet potatoes and bell pepper, stir to coat them with spices.
Add lentils and water. Bring to a soft boil and add almond butter, honey, and raisins. Mix well and reduce heat and simmer until lentils are tender about 20 minutes.
Season with salt and pepper. Top with cilantro and cashews before serving.

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