Morroccan Stew

 

 

 

Ingredients:

• 2 tbsp.  NUA Naturals Coconut oil, divided

• 2 Butternut squash, halved and roasted

• 2 tsp. Cinnamon

• 200g Lentils

• 220g Brown rice

• 1 tbsp. Coriander

• 1 Bay leaf

• 2 tbsp. Curry powder

• 850ml Vegetable stock, divided

• 1 Onion, chopped

• 80g Dried apricots, chopped

• Fresh  Parsley and mint, for garnish

 

 

 

Instructions:

• Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tbsp. of oil and sprinkle with cinnamon, salt and pepper.

• Roast on a baking sheet at 180 C oven for 25 minutes, until fork tender.

• Cool and set aside.

• Combine lentils and rice in a  saucepan; add coriander, bay leaf, curry powder, salt and pepper.

• Pour in 790ml of broth to cover ingredients well.

• Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.

• If you need to add more liquid to keep the mixture wet do so, a little at a time.

• Meanwhile, place 1 tbsp. of oil in a saucepan over medium heat.

• Add onions and cook, stirring until softened, about 5 minutes.

• Re-hydrate the apricots with remaining 60ml vegetable stock.

• Stir in the lentils and rice.

• Cook until heated through, about 5 minutes.

• Cut up the roast squash and add to the mix.

• Season with salt and pepper. Garnish with parsley and mint.