Mains

Moroccan Lentil Stew

Happy New Year!!

It’s January, which means most of us have some resolutions going on, right?

Most often, they seem to trend towards healthier eating or more exercise. For the most part, I tend to eat pretty healthfully and I love a good workout, but just like everyone else, Christmas brings a special kind of indulgence that I don’t possess the willpower to avoid. I don’t really have a resolution going on, but after the past couple weeks, it’s definitely nice to reset and get back to the routine.

I’m also pretty pumped to jump back into a couple of new things I started not long before the chaos of December hit. Namely, studying to become a Certified Sports Nutrition Adviser and creating meal plans and recipes for Kudolife, a health tracking app being developed in Vancouver.

Even though it’s clean eating time, my body isn’t still craving comfort food. Especially with the crazy cold, snowy winter we’re having here in Vancouver. I know being from Canada, I should be expected to know how to deal with the cold, but winter in Vancouver isn’t normally like what the rest of the country considers winter. I’m not used to this much snow and sub-zero temps for days on end.

With all that in mind, here is my first recipe of 2017. This Moroccan Lentil Stew is under 400 calories per serving, has some good veggie action going on with some protein and healthy carbs, too. I hope you enjoy it!

 

1/4 Cup greek yogourt

2 tbsp tahini

1/3 Cup lemon juice, divided

2 tsp honey

1 tbsp extra virgin olive oil

2 tbsp ginger, minced

1 Cup onion, diced

2 cloves garlic, minced

1 ½ Cups carrots, diced

1 tsp cardamom

1 tsp cumin

½ tsp cinnamon

2 tsp coriander

¼ tsp nutmeg

1 Cup lentils

4 Cups vegetable stock

2 Cups spinach, chopped

In a small bowl, whisk together the yogurt, tahini, 2 tbsp of the lemon juice and the honey. Set in the fridge to chill.

In a large pot, heat the olive oil over low-medium heat. Add the ginger, garlic, onions and carrots and cook for about 2 minutes, until onions are beginning to soften. Add in the cardamom, cumin, cinnamon, coriander and nutmeg. Stir and continue cooking for another minute, until fragrant. Add the lentils and vegetable stock. Stir. Bring to a simmer and continue cooking for 20-25 minutes until the lentils are tender. Stir in the spinach and remaining lemon juice. Serve topped with a spoonful of the yogurt mixture. Serves 4

    

11 Responses to “Moroccan Lentil Stew”

  1. Hi Natalie,
    This stew sounds perfect for a cold Winter’s day. Healthy, hearty, tasty and filled with a great combination of spices, herbs and flavors. Thanks for sharing on Real Food Fridays. Pinned & tweeted! Happy New to you too!

  2. I absolutely love lentils and am always looking for new ways to prepare them. This stew sounds amazing and as cold as it is it’s the perfect meal to warm out bones.

  3. HI Natalie,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for sharing your valuable information with all of us and helping to make this world a healthier planet. Have a healthy, happy & blessed day!

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