5. Moroccan Vegetable and Lentil Stew.

Serves 3 people

Ingredients:
 

  • 1/2 tablespoons extra-virgin olive oil

  • 1/4 medium onion, diced

  • 3 large garlic cloves, minced

  • 1/4 cups frozen cubed butternut squash (diced)

  • 1/3 of medium-large sweet potato (diced)

  • 1/2 cup vegetable broth

  • 1⁄4 cup of coconut milk

  • 1/8 cup dried green lentils, rinsed

  • 1/2 tablespoons tomato paste

  • 1/4 teaspoon cinnamon powder

  • 1/4 teaspoons ground cumin

  • 1/8 teaspoon chili powder

  • Fine sea salt, to taste

  • 1/2 TBSP Lemon Juice (1/2 of lemon/ group)

  • 2 chard, stemmed and finely chopped

  • 1/2 cup of cooked brown rice

Instructions

Dice + Sauté/

  • Dice onion, butternut squash. Sweet potatoes; mince garlic. To a pot, add the oil, onion, and
    garlic. Stir to combine. Sauté for 3 to 5 minutes, until the onion is softened.

Add +Stir

  • Add the squash, sweet potato, and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer. Add the broth, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. Stir well to combine.

Boil +Simmer

  • Bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered, occasionally stirring, until the squash and potato are fork-tender. Stir in chopped chard. Add the lemon juice to taste.

Scoop + Enjoy

  • Scoop some cooked rice onto the bottom of a bowl and then ladle the stew over the top.

                                   

Brown Rice

Serves 6-9 people

Ingredients:

  • 1.5 cup pre-soaked brown rice

  • 6 cups of water

  • Salt, to taste

INSTRUCTIONS

  • Bring a large pot of water to boil, using at least 6 cups of water per 1.5 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.

  • Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 20 minutes.

  • Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.

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