Creamy Moroccan Stew
Creamy, warming, and full of delicious spices! This stew is great on its own, but you can also serve it over a bed of steamed rice or quinoa to make it a heartier meal.
For the cashew cream (see notes for sub):
- 1 cup(s) raw cashews (softened if needed, see step 1)
- 1 cup(s) water
For the stew:
- 1 tablespoon(s) olive oil
- 4 medium carrots peeled chopped
- 4 rib(s) celery chopped
- 1 yellow onion chopped
- 4 clove(s) garlic minced or pressed
- 2 28oz can(s) diced tomatoes
- 3 cup(s) vegetable broth
- ¾ cup(s) red lentils
- 1 tablespoon(s) brown sugar
- 2 teaspoon(s) paprika
- 1 1/2 teaspoon(s) cumin
- 3/4 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) black pepper
- 1/4 teaspoon(s) cayenne (optional for spice)
- Optional to serve with Moroccan stew: cooked rice, cooked quinoa, lime wedges, chopped cherry tomatoes, or chopped cilantro
- Softening the cashews (optional): Softening the cashews first helps them blend. If you have a high-powered blender you can skip this step, but if not, this step is important to get a smooth and creamy stew. To soften the cashews add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse cashews before using.
- Add the cashews to a blender with 1 cup fresh water and blender until completely smooth and creamy. Set aside.
- To make the stew, heat the olive oil in a soup pot over medium-high heat. Add the carrots, celery, onion, and garlic and sauté for 5 - 8 minutes until the vegetables begin to soften.
- Add the diced tomatoes, vegetable broth, lentils, brown sugar, paprika, cumin, cinnamon, salt, cloves, pepper, and cayenne. Mix well and bring to a simmer and cook for 15 minutes or until the tomatoes are cooked and the lentils are tender. Pour the cashew cream into the stew and return to a simmer to heat through. Add more spices and seasonings to taste if desired. Serve the stew plain or with any additions as desired.
Cashew cream substitute: substitute homemade cashew cream with 2 cups store-bought plant-based culinary cream, or 2 cups full-fat coconut milk. Nut-free: to make nut-free skip making the cashew cream and instead use one of the cashew cream substitutes listed above. Oil-free: to make oil-free omit the oil and instead do a water or broth sauté
Serving: 1serving (recipe makes 6 servings) | Calories: 312kcal | Carbohydrates: 42g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 748mg | Potassium: 1108mg | Fiber: 12g | Sugar: 14g | Vitamin A: 7576IU | Vitamin C: 33mg | Calcium: 146mg | Iron: 6mg