Appetizers / Soups / Salads

Moroccan red lentil and bean stew is for Dinner.

Moroccan red lentil and bean stew takes several minutes to prepare.

Moroccan red lentil and bean stew takes several minutes to cook.

Moroccan red lentil and bean stew makes 4 servings.

The ingredients for Moroccan red lentil and bean stew are:

1 Tbsp olive oil
1 cup chopped onion
1 tsp saffron threads
1 Tbsp hot water
2 tsp curry powder
1 tsp gound cumin
1 tsp dried rosemary
1 tsp fennel seeds
6 cups vegetable stock
1 15-oz can white beans, drained and rinsed
1/2 cup dried red lentils
1/2 cup white basmati rice
1 tomato, diced
1/3 cup coarsely chopped cilantro
1 Tbsp tomato paste
Tabasco to taste
salt & pepper to taste

Here is how you make Moroccan red lentil and bean stew:

Mix saffron with hot water in a small dish and set aside. In a large soup pot, cook onion in oil over medium heat for 5 minutes. Add curry, rosemary and fennel to soup pot and stir 30 seconds. Stir in saffron mixture, broth, beans, lentils, and rice. Bring to a boil then reduce heat, cover, and simmer 30 minutes, stirring occasionally. Stir in tomatoes, cilantro, tomato paste, and Tabasco and s&p to taste. Number of Servings: 4Recipe submitted by SparkPeople user MEGABOMB.

The nutritional information for Moroccan red lentil and bean stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 295.2

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,464.3 mg
• Total Carbs: 51.3 g
• Dietary Fiber: 10.3 g
• Protein: 13.7 g

The dietary needs meet for Moroccan red lentil and bean stew is Vegan