Ingredients for North African Meatless Stew
- Onion
- Garlic Cloves
- 2 tablespoons olive oil
- Soy Crumbles
- Saffron Thread
- 1 teaspoon turmeric powder
- 1 ½ cups vegetable broth or water
- Diced Tomatoes
- Masoor Dal
- Lemon, Juice And Zest Of
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- Salt and pepper to taste
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How to Make North African Meatless Stew
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
- Add minced garlic and cook for another 2 minutes, until fragrant.
- Stir in the soy crumbles (or meat substitute) and cook, breaking them up with a spoon, until heated through and any frozen bits are gone. About 5 minutes.
- Add saffron, turmeric, fire-roasted diced tomatoes (undrained), and vegetable broth. Stir to combine.
- Rinse red lentils well under cold water to remove any debris. Add lentils to the pot.
- Stir in lemon zest, cinnamon, and allspice. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened slightly. Stir occasionally and add more water if needed to maintain desired consistency.
- Just before serving, stir in lemon juice, salt, and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
16g
Carbs
9g
