Here’s a light but satisfying Moroccan-inspired stew that’s endlessly versatile. Feel free to swap in any vegetables you have on hand or need to use up. The ingredient list may be long, but the recipe comes together very easily. The addition of un-soaked Longève Plant-based Protein Crumbles at the end of cooking serves to thicken up the stew while adding great texture and plenty of protein.
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Ingredients
- 2 Tbsp Olive Oil
- 1 large onion, diced
- 1 leek, split, washed and diced
- 1 rib celery, diced
- 2-3 carrots, large chop
- 1 cup cremini mushrooms, quartered
- 1 red bell pepper, seeded, large chop
- 3 cloves garlic, minced
- ½ cup raisins
- 2 cups chopped tomatoes
- 2 tsp. ground coriander
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- ¼ tsp. ground cloves
- 2 tsp. salt
- ¼ tsp. pepper
- 1 ½ cups brown lentils, rinsed and drained
- 3 cups water or vegetable stock
- ½ cup orange juice
- 8 oz baby spinach leaves (or other leafy green)
- ½ cup Longève Original Plant-based Protein Crumbles
- ½ cup slivered almonds, toasted, for serving
Intructions
- -Heat olive oil in a large, heavy-bottomed pot. Add onion, leek and celery. Cook over medium heat until vegetables are starting to soften, 6 – 8 minutes.
- Raise heat, add carrot, mushrooms, bell pepper and garlic, and cook for 3 – 5 minutes, stirring frequently.
- Add raisins, tomatoes, spices and lentils, and mix well to combine.
- Add water or vegetable stock and orange juice, bring to boil, reduce heat to simmer, partially cover and cook until lentils and vegetables are completely tender, about 30 – 40 minutes.
- Add spinach leaves and Longève crumbles (do not rehydrate first), and stir. Turn off heat, cover pot, and let sit for 10 minutes to allow crumbles to rehydrate and absorb moisture.
- Stir tagine gently and taste for salt and pepper, adding additional, if desired.
- Serve tagine spooned over steamed quinoa, couscous or rice, garnished with toasted almonds. Chopped parsley, cilantro or basil is a nice finishing touch.
