Hearty Moroccan Lentil, Currant & Veggie Stew
with Mash & Slivered Almonds- Almond
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Bring the warm Moroccan flavours to your table in the form of a stew packed on top of a blanket of mashed potato. There’s the comforting addition of lentils, spices and the pop of currants is everything this stew needs to end a long day. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
parsnip
2
potato
1
Brown Onion
1 tin
lentils
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
chermoula spice blend
1 tin
Crushed & Sieved Tomatoes
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tbs
plant-based milk
20 g
plant-based butter
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut carrot and parsnip into bite-sized chunks. Peel potato and cut into large chunks. Slice onion into wedges. Drain and rinse lentils.
• Place carrot, parsnip and onion on a lined oven tray. Season with salt and pepper, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • In the last 3 minutes of cook time, add slivered almonds to one side of the tray, return to the oven and roast until golden.
• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based milk and a good drizzle of olive oil to the potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When the veggies have 5 minutes remaining, heat a medium saucepan over medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook garlic paste and chermoula spice blend until fragrant, 1 minute. • Add crushed & sieved tomatoes, currants, the brown sugar, lentils, vegetable stock powder and a splash of water. Bring to the boil, then reduce heat to medium, and simmer until slightly thickened, 2-3 minutes.
• To the lentil stew, add roasted veggies and baby spinach leaves, stirring until wilted.
• Divide mash between bowls, then top with hearty Morrocan lentil stew. • Sprinkle over almonds to serve. Enjoy!
