Moroccan-Inspired Lentil Stew
with Sweet Potatoes, Kale & Cubanelle Pepper
Cooking time
15 minutes
Servings
2/4
Calories
710 /serving
A vegetarian dish that’ll Morocco your world! A warm collection of spices emanates from each bowl of this hearty stew, built on a nutritious base of lentils (pre-cooked and ready to go). Cubes of sweet potatoes give it colour and heft, along with diced cubanelle pepper for the mildest of kicks. Simmer it down with pre-chopped kale in a base of tomato and demi-glace and top it up with gently spiced sour cream.
We will send you:
- 450g Sweet potatoes
- 15ml Minced garlic
- 120g Chopped kale
- 1 Cubanelle pepper
- 540ml Lentils (canned)
- 200ml Tomato sauce
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 6g From Taj to Tagine spices (coriander, fennel, paprika, cumin, turmeric, salt)
Contains: Milk
You will need:
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
1220 mg
Total Carb
125 g
Sugars
24 g
Protein
36 g
Fibre
26 g
Preparation
Mise en place
Core and medium-dice the cubanelle pepper. Medium-dice the sweet potatoes. Drain and rinse the lentils.
Start the stew
In a medium pot, heat a drizzle of oil on medium-high. Add the sweet potatoes, cubanelle pepper and S&P. Sauté, adding the garlic halfway, 6 min., until beginning to soften.
Make the spiced sour cream
Meanwhile, in a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), a pinch of the spices and S&P.
Finish the stew
To the pot of sweet potatoes and pepper, add the kale, lentils, tomato sauce, demi-glace, remaining spices and 2 cups water (double for 4 portions); bring to a boil. Reduce the heat to medium and simmer, partially covered, 6 to 8 min., until tender; season with S&P.
Plate your dish
Divide the stew between your bowls. Dollop the spiced sour cream over top. Bon appétit!
