Moroccan Lentil Stew With Raisins Recipes

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MOROCCAN LENTIL STEW WITH RAISINS



Moroccan Lentil Stew With Raisins image

From Vegetarian Times. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars

Provided by BB2011

Categories     Stew

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup onion, chopped
3 garlic cloves, minced (1 tbsp)
1 (28 ounce) can crushed tomatoes
2 (18 1/4 ounce) cartons lentil soup, such as Dr. McDougalls
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup raisins or 1/2 cup dried currant
2 teaspoons ground cinnamon (to taste)
1 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (to taste)
6 tablespoons plain nonfat Greek yogurt or 6 tablespoons plain nonfat soy yogurt

Steps:

  • Heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
  • Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
  • Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.

MOROCCAN LENTIL STEW



Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

Steps:

  • Stir hot water and tomato bouillon together in a bowl until dissolved.
  • Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
  • Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
  • Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

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