Moroccan-Style Stew

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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.

  • 6Servings

Ingredients

  • 8 cups low-sodium vegetable broth
  • 1 15-oz. can diced tomatoes
  • 1/2 cup uncooked green lentils
  • 1 1/2 tsp. ground turmeric
  • 1 1/4 tsp. ground cumin
  • 1 tsp. paprika
  • 1/2 tsp. red pepper flakes
  • 1/2 recipe Autumn Vegetable Roast with Orzo, or 41/2 cups roasted vegetables and 2 cups cooked orzo or couscous
  • 1/3 cup chopped cilantro
  • 3 Tbs. chopped fresh mint
  • 1 lemon, cut into wedges

Preparation

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
  • Carbohydrate Content: 52 g
  • Fat Content: 6 g
  • Fiber Content: 10 g
  • Protein Content: 11 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 447 mg
  • Sugar Content: 10 g