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This red lentil-bean stew is the perfect comfort dish! Packed full of Moroccan flavors and nutrition, this will quickly become a family favorite

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It is rainy and foggy…well I DO live in Alaska! It feels like some comfort food today!! So I looked through my cook books and found a stew that looked really good….here is what I ended up with. It is delicious and hits the spot! ENJOY!

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MOROCCAN RED LENTIL-BEAN STEW RECIPE

The recipe below is adapted from “a beautiful bowl of soup” by Paulette Mitchell This is a wonderful hearty meal and very satisfying. You could add a special bread you like and/or a salad. My husband loved it!!!...this was the first time I have made it (with some changes as listed below) and it will be a repeat at our house!

Prep Time10

Cook Time50

Total Time1

Course: Main Dish

Cuisine: Moroccan

Servings: servings

Calories: 236kcal

Author: Colleen

Ingredients

3 cups onion finely sliced
1.5 tsp saffron threads
6 tsp curry powder
1 tsp cumin
6 tsp fresh rosemary
3 tsp fennel seeds
1 yellow bell pepper
14 cups vegetable stock
56 oz white beans 4 cans
1.5 cups brown basmati rice
14 oz fire roasted tomatoes 1 can
1 cup cilantro
tabasco sauce
salt and pepper

Instructions

Heat Oil in LARGE Dutch Oven over medium heat. Add 3 cups of finely chopped onion. I used both red and walla walla sweets. Cook until translucent, about 5 minutes.
Meanwhile, mix 1 1/2 tsp crushed Saffron threads with 2 Tbsp hot water; set aside.
ADD to the onion in the Dutch Oven on the stovetop....6 teaspoons curry powder. I used 3 tsp Kaiulani Exotic Curry, medium and 2 tsp Hot Madras Curry Powder.Add 1-3 tsp ground cumin, I used 1 tsp...I don’t like cumin too much.Add 6 tsp fresh minced Rosemary or 3 tsp crushed dried Rosemary. Add 3 tsp Fennel seeds. Stir. Add 1 yellow pepper, diced.
THEN add the Saffron mixture and 14 cups vegetable stock, 4 cans assorted white beans, liquid drained and rinsed. I used Navy, Cannellini, White Frijoles and Butter beans. Add 1 1/2 cups dried red lentils and 1 1/2 cups dry brown basmati rice. Increase the heat to high and bring to a boil.
Reduce the heat; cover an simmer, stirring occasionally, until the lentils and rice are tender, about 45 minutes. You may have to add more vegetable broth if your stew is too thick. I like mine thick.
Stir in 1 can of Fire Roasted Tomatoes and 1 cup chopped Cilantro.
Add 2 good shakes of Tabasco sauce and Salt & Pepper to taste. I added 1Tbsp sea salt and 1 tsp fresh ground pepper.
Garnish with Cilantro sprigs.

Nutrition

This is suppose to keep up to 5 days in covered container in the refrigerator. But I will freeze some to have on hand later!

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Moroccan Red Lentil-Bean Stew with Basmati Rice

It is rainy and foggy…well I DO live in Alaska! It feels like some comfort food today!! So I looked through my cook books and found a stew that looked really good….here is what I ended up with. It is delicious and hits the spot! ENJOY!