Vegan Moroccan Stew

 

The idea for this stew came from Caldwell Esselstyn's book Prevent and Reverse Heart Disease.

His recipe for Marrakesh Express Red Lentil Soup is delicious, but we wanted something more filling.

I added celery seed, as we didn't have any fresh celery, a pinch each of sage and thyme instead of a bay leaf and ground coriander (cilantro) instead of fresh.

Along with fresh garlic, carrots, potato, leek and kale.

Ingredients

1 large onion

4 cloves garlic

1 leek

Small knob fresh ginger

2 large tomatoes

2 large carrots

3 medium potatoes

A few handfuls of kale

300g dried red lentils

300g cooked chickpeas

1/2 tsp dried turmeric

1 tsp cinnamon

1/2 tsp celery seed

1 tsp ground coriander

Pinch each of sage and thyme

1 litre or more of cold water

Juice of half lemon

Few drops liquid aminos

Instructions

1. Chop all the veg into required size and place into a large pan.

2. Add herbs, spices and enough water to stir-fry ingredients.

3. Fry for around 10 minutes.

4. Add lentils and the rest of the water.

5. Bring to the boil, then reduce heat to simmer gently for 40 minutes and stir occasionally.

6. Add chickpeas, lemon juice and liquid aminos.

7. Simmer for another 10 minutes.

8. Taste, tweak accordingly and it's ready to serve!

This will make plenty and leftovers can be stored in the fridge for a few days - we added yesterday's second breakfast leftovers (scrambled tofu and mushrooms), short grain brown rice and homemade flat breads to make another big meal...

Welcome to our world! 

We'll try to continue with more recipes in support of Veganuary 2021 and if you haven't ventured down the vegan path yet, then we hope we can inspire you to do so...at least for this month, though longer would be fantastic!

As always, do get in touch if you would like any advice about vegan nutrition, recipes, etc.

Lots of love, Kay (and Sime) xx