nutritional information

Per 1-cup serving:

  • Calories: 263
  • Protein: 11 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 642 mg
  • Fiber: 13 g
  • Sugar: 11 g
Gluten-Free

Moroccan Lentil Stew with Raisins

Moroccan Lentil Stew with Raisins

Serves 6

30 minutes or fewer

This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes.
  • 1 Tbs. olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 28-oz. can crushed tomatoes
  • 2 18.2-oz. cartons prepared lentil soup
  • 1 15-oz. can chickpeas, rinsed and drained
  • ½ cup raisins or dried currants
  • 2 tsp. ground cinnamon, or more to taste
  • 1 ½ tsp. ground cumin
  • ¼ tsp. red pepper flakes, or to taste
  • 6 Tbs. plain nonfat Greek yogurt or soy yogurt, optional

1. 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.

2. 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.

3. Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with 1 Tbs. yogurt, if using.

October 2010

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comments

This was a beautiful recipe, went down a treat....I added carrots, cauli, baby broccoli and potato as well....everyone loved it...

Terri - 2014-04-23 10:06:53

Made this and fell in love .....So Good!!!

sandy - 2014-02-12 19:11:45

This is awsome, made my own lentil soup and added white beans instead of chickpeas as did not have any in the cupboard... otherwise the same ingredients. Yummy!!

Anna - 2014-02-12 15:34:05

I added a cup of fresh chopped flat leaf parsley and also 1 cup of pearl barley....pressure cooked fresh garbanzos and lentils instead of canned. fine chopped 1 cup of rehydrated porcini mushrooms....used the mushroom rehydrating liquid in the stew......used extra cinnamon and red pepper flakes and vegetarian broth that has chicken flavoring(fake flavoring....I get it at our local co-op in powdered form.....this soup ended up extra delicious!

robert - 2014-02-10 23:34:34

recipe

mia - 2014-02-10 21:12:54

Lentil stew

Ava - 2014-01-15 01:09:43

Used half green lentils and half red lentils instead of soup, but then it was bland so I added what I had in the pantry- garam masala and curry powder. Also used a can of fire-roasted tomatoes. Turned into quite a delicious curry. Never underestimate the power of raisins in food. I always do. Also I had no chickpeas and no soy yogurt. These little adjustments make it super-duper cheap too.

Laurel - 2013-10-17 23:49:11

The title sounds good, but I won't be making a recipe that calls for packaged soup. I agree with previous poster, that lentils are too easy to prepare for me to want to spare the expense (and uncertainty about ingredients) of using a premade soup.

Gen - 2013-07-23 14:50:50

This is AMAZING!!!!

Pam B - 2013-03-12 18:25:05

Like something out of the Moro cookbooks without nearly as much work. Had to sub Annie's for the premade soup listed. Got 6 healthy sized servings out of this.

Nic - 2013-03-10 17:53:19

The flavors of this stew are complex. I thought the cinnamon was a bit overpowering at firs, but I let this rest for 12 hours and the flavors melded beautifully! I recommend using the McDougall's Lentil soup as stated in the recipe. It does make a difference in the flavor. I like spicy fodds so I doubled the red pepper flakes. Delicious!

Marion Booth - 2013-02-27 17:18:51

Outstanding!! I served this over rice and my husband (a meat eater) and I went nuts over it!

Charis Luu - 2012-11-20 19:46:09

what a wonderful warm filling night time meal! i like it over couscous. but. . . . does anyone else think there is too many crushed tomatoes in here?! my god. the last time I made it i even doubled up on the chickpeas to no avail. next time i might try just 14 oz of crushed tomatoes because the way it is, though delicious, is much more like a sauce to me.

sandy kristy - 2012-11-10 04:17:16

this was amazing! I'm still thinking about it a week later and want to make it again very soon. I DID use the premade lentil soup which made the preparation quicker. I'm not upset that I used it. . . Not everyone has the time to make everything homemade.

Rebecca Brennan - 2012-10-28 14:17:35

lentils are so easy to fix, why would I buy and use some lentil soup for a lentil recipe??

dan - 2012-10-26 05:51:18