Spicy Vegan Lentil Stew With Dates
This Middle Eastern-inspired lentil stew is hearty, healthy and ‘Moorish’ in very sense of the word! The combination of spice, dates and tomato gives the dish a subtly sweet, tangy flavour akin to tamarind. Packed with nutrients, the lentil-date combo delivers a double dose of plant-based protein, fibre, iron, B vitamins, magnesium, zinc and potassium as well as a broad range of heart-healthy phytochemicals.
An easy ‘one pot’ dish that’s ready to serve in little more than half an hour, it makes an ideal, mid-week supper dish served with quinoa, rice or flat bread. Make a big batch to store in the fridge for 2-3 days or freeze for up to 3 months so you never again have an excuse not to eat right!
Wash lentils in several changes of water and check for any small stones. Drain. No need to soak.
Heat the olive oil in a medium-sized saucepan over moderate heat, add the diced onion and green pepper and fry gently until softened, about 5 minutes. Add in minced garlic and cumin and ginger and fry for another few minutes to release the aroma, stirring continuously.
Add drained lentils, dates, hot vegetable stock and tomatoes. Bring to the boil, reduce heat, cover and simmer over low heat for 15 minutes.
Season to taste and simmer uncovered for another 5 minutes. The stew is ready when the lentils are soft and liquid has almost evaporated.
To serve, place a portion of the quinoa or rice into a bowl, top with lentil stew and garnish with yoghurt with chopped mint as desired.
If you try this, do leave a comment below and let me know how it turns out for you. If you take photos, make sure to tag me @lizqoasisorganics and #lizqoasisorganics on Instagram and Facebook.
Ingredients
Directions
Wash lentils in several changes of water and check for any small stones. Drain. No need to soak.
Heat the olive oil in a medium-sized saucepan over moderate heat, add the diced onion and green pepper and fry gently until softened, about 5 minutes. Add in minced garlic and cumin and ginger and fry for another few minutes to release the aroma, stirring continuously.
Add drained lentils, dates, hot vegetable stock and tomatoes. Bring to the boil, reduce heat, cover and simmer over low heat for 15 minutes.
Season to taste and simmer uncovered for another 5 minutes. The stew is ready when the lentils are soft and liquid has almost evaporated.
To serve, place a portion of the quinoa or rice into a bowl, top with lentil stew and garnish with yoghurt with chopped mint as desired.
