Creamy Moroccan Stew
Creamy Moroccan Stew
The lentils in this dish are super filling and the Moroccan spices will transport you to another land. A really warming lunch or dinner!
- 140 g raw cashews
- 480 ml water
- 4 cloves garlic
- 1 onion
- 4 celery stalks
- 4 medium carrots
- 140 g red split lentils
- 720 ml vegetable stock
- 400 g canned chopped tomatoes
- 4-6 tsp Moroccan spice blend of choice
- 1/4 tsp ground cayenne pepper
- 1/8 tsp ground pepper
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- Handful of freshly chopped tomatoes (to garnish)
- Squeeze of lime juice (optional)
- Handful of chopped coriander (optional)
Place the cashews into a bowl, cover with water and allow to soak overnight in the fridge.
When ready to make the soup, drain the cashews and place them into a blender. Add one cup of water and blend until smooth.
Chop the onions, carrots, and celery and crush the garlic cloves.
Heat 1 tablespoon of vegetable stock in a saucepan and gently sauté the onions, carrots and celery for 2 minutes. Then add in the garlic and stir for a further minute.
Pour in the chopped tomatoes, vegetable stock, 4 teaspoons of Moroccan spice blend, cayenne pepper, salt, ground pepper, cinnamon, and lentils.
Mix well and bring to a boil.
Reduce the heat and allow to simmer for 15 minutes. Taste the stew and add more Moroccan spice blend if needed.
Pour the cashew cream into the stew and allow it to simmer on low for another 5-10 minutes until the lentils have softened.
Divide the stew between 4 bowls and serve with a squeeze of lime juice, freshly chopped coriander and tomatoes.
Top tip: Bulk this meal up by serving with rice, quinoa or crusty bread.
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