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Moroccan-Style Stew

Inspired by the “throw it all in a pot” stew technique, we threw in leftovers from the Autumn Vegetable Roast, plus
a few extras for a Moroccan-style meal. Serve over leftover orzo or couscous.

Ingredients: 

Ingredients: 

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8 cups low-sodium vegetable broth
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1 15-oz. can diced tomatoes
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½ cup uncooked green lentils
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1 ½ tsp. ground turmeric
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1 ¼ tsp. ground cumin
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1 tsp. paprika
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½ tsp. red pepper flakes
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½ recipe Autumn Vegetable Roast with Orzo, or 4½ cups roasted vegetables and 2 cups cooked orzo or couscous
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⅓ cup chopped cilantro
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3 Tbs. chopped fresh mint
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1 lemon, cut into wedges

Instructions: 

1. Bring broth to a boil in large pot over high heat. Add tomatoes with juices, lentils, turmeric, cumin, paprika, and red pepper flakes. Reduce heat to medium-low, cover, and simmer 25 minutes, or until lentils are tender. Cut roasted vegetables into bite-size pieces, and add to stew. Stir in cilantro and mint. Cover, and simmer 10 minutes.

2. Spoon 1/3 cup orzo mixture into each of 6 bowls. Ladle stew over top, and serve with lemon wedges.

Nutrition Information: 

Calories: 
300
Protein: 
11 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
Carbohydrates: 
52 g
Cholesterol: 
0 mg
Sodium: 
447 mg
Fiber: 
10 g
Sugar: 
10 g
Yield: 
Serves 6