Nothin’ like a hearty stew on a Sunday. This Lentil + Veggie Moroccan spiced stew is the most cozy thing you’ll ever make. It’s warming, it’s spicy, it’s heavy on anti-inflammatory spices and ingredients. Plus, it’s delicious and packed with veggies.
During these times, it’s so important to make healing foods that support our immune system and help us stay healthy. I’ve been trying to sneak fresh ginger into almost everything I make as well as garlic and turmeric. All of these help to fight inflammation in the body and fight off infections. These flavours are the base for this delicious stew. A true win-win.
For more benefits on the ingredients in this stew read my full post on supporting your immune system with food HERE.
We used some organic lamb from a local Toronto butcher so I included two versions of the recipe below: one for the veggies and for the non-veggies.
- 2 tbsp olive or coconut oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tbsp chopped fresh ginger
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried chili flakes
- 1 can crushed tomatoes
- 4 cups broth
- 4 cups cubed potatoes
- 3 cups chopped carrots
- 2 cups chopped cauliflower
- 1/2 head of kale, sliced into ribbons
- 2x cans green lentils
- Salt + Pepper
- Optional addition of meat: stewing lamb, chicken thighs, etc.
- Rice to serve
- In a large pot over medium heat, add: oil, onion, garlic and ginger and cook for a couple minutes. Next, add all the spices and stir everything together for about 1 minute.
- Add the crushed tomatoes and the broth* followed by the potatoes, carrots and cauliflower. Bring the stew to a boil and then reduce the heat to low and simmer for about 15-20 minutes or until the potatoes are cooked through. Season with plenty of salt and pepper.
- Once the vegetables are cooked, add the lentils and the kale and stir so that the kale wilts slightly with the heat.
- Serve with rice or on it’s own in a bowl – enjoy!
*if you are using meat (I used organic grass-fed lamb in this stew):
- Before you cook the onion, sear the pieces of lamb in a hot pan with a little oil until golden. Remove from heat and set aside.
- When you add the crushed tomatoes, broth and veggies to the pot, add the lamb back in and let it stew with everything for 20 minutes. Continue with the recipe from above ^