Description
Warm and hearty, this Moroccan Lentil & Apricot Stew is a delightful combination of lentils and sweet apricots, spiced to perfection for a comforting meal any day of the week.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 cup dried apricots, chopped
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the lentils until the water runs clear. Chop the onion and carrots; mince the garlic.
- In a large pot over medium heat, heat olive oil. Add the chopped onion and carrots. Sauté for about 5 minutes until softened. Stir in minced garlic and cook until fragrant.
- Add toasted cumin and coriander to the pot, stirring for about a minute to release their aromas.
- Stir in rinsed lentils and pour in vegetable broth until everything is covered generously. Bring to a boil then reduce heat to a simmer. Cover and cook for about 25–30 minutes.
- When lentils are tender but firm, add chopped apricots. Stir well and let simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Ladle into bowls and garnish with fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 14g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added texture, consider mixing in spinach or kale during the last few minutes of cooking. This stew can also be served over grains like quinoa or couscous for extra heartiness.