Moroccan Red Lentil-Bean Stew with Basmati Rice

This red lentil-bean stew is the perfect comfort dish!  Packed full of Moroccan flavors and nutrition, this will quickly become a family favorite

Jump to Recipe Print Recipe

It is rainy and foggy…well I DO live in Alaska!   It feels like some comfort food today!!   So I looked through my cook books and found a stew that looked really good….here is what I ended up with.   It is delicious and hits the spot!  ENJOY!

Print Recipe

No ratings yet

MOROCCAN RED LENTIL-BEAN STEW RECIPE

The recipe below is adapted from “a beautiful bowl of soup” by Paulette Mitchell This is a wonderful hearty meal and very satisfying.   You could add a special bread you like and/or a salad.   My husband loved it!!!...this was the first time I have made it  (with some changes as listed below) and it will be a repeat at our house!

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Main Dish

Cuisine: Moroccan

Servings: 16 servings

Calories: 236kcal

Author: Colleen

Ingredients

• 3 cups onion finely sliced
• 1.5 tsp saffron threads
• 6 tsp curry powder
• 1 tsp cumin
• 6 tsp fresh rosemary
• 3 tsp fennel seeds
• 1 yellow bell pepper
• 14 cups vegetable stock
• 56 oz white beans 4 cans
• 1.5 cups brown basmati rice
• 14 oz fire roasted tomatoes 1 can
• 1 cup cilantro
• tabasco sauce
• salt and pepper

Instructions

• Heat Oil in LARGE Dutch Oven over medium heat.   Add 3 cups of finely chopped onion.  I used both red and walla walla sweets.  Cook until translucent, about 5 minutes.
• Meanwhile, mix  1 1/2 tsp crushed Saffron threads with 2 Tbsp hot water; set aside.
• ADD to the onion in the Dutch Oven on the stovetop....6 teaspoons curry powder. I used 3 tsp Kaiulani Exotic Curry, medium and 2 tsp Hot Madras Curry Powder.Add 1-3 tsp ground cumin, I used 1 tsp...I don’t like cumin too much.Add 6 tsp fresh minced Rosemary or 3 tsp crushed dried Rosemary.  Add 3 tsp Fennel seeds.   Stir.   Add 1 yellow pepper, diced.
• THEN add the Saffron mixture and 14 cups vegetable stock, 4 cans assorted white beans, liquid drained and rinsed.  I used  Navy, Cannellini, White Frijoles and Butter beans. Add 1 1/2 cups dried red lentils and 1 1/2 cups dry brown basmati rice.  Increase the heat to high and bring to a boil.
• Reduce the heat; cover an simmer, stirring occasionally, until the lentils and rice are tender, about 45 minutes.   You may have to add more vegetable broth if your stew is too thick.  I like mine thick.
• Stir in 1 can of Fire Roasted Tomatoes and 1 cup chopped Cilantro.
• Add  2 good shakes of Tabasco sauce and Salt & Pepper to taste.   I added 1Tbsp sea salt and 1 tsp fresh ground pepper.
• Garnish with Cilantro sprigs.

Nutrition

Calories: 236kcal | Carbohydrates: 46g | Protein: 11g | Sodium: 141mg | Potassium: 661mg | Fiber: 7g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 16.9mg | Calcium: 120mg | Iron: 4.4mg

This is suppose to keep up to 5 days in covered container in the refrigerator.  But I will freeze some to have on hand later!