Slow Cooked Moroccan Lentil Stew
Nutrition Per Portion:
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Calories190
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Fat4g
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Protein8g
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Carbs32g
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Sugars5g
Method
- Heat the olive oil in a large soup pot. Once hot, add the sweet potato, carrot, onion, celery, pepper, and garlic. Cook just until onions begin to softer.
- Add the coriander, cumin, curry, turmeric, cinnamon, and paprika to the vegetables. Stir to coat the vegetables in the spices and cook for 2 minutes or until fragrant.
- Add the cooked spiced vegetables, the lentils, and vegetable broth in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
- Remove just 1 cup stew and place in a blender, or mash well with a fork. Blend or mash until smooth and return to the slow cooker along with the chopped kale.
- Cook on high for an additional 10 minutes, or until the kale is wilted. Serve and enjoy!