Simply Tweaked Moroccan Lentil Stew With Raisins

If you are strapped for time, in a rush with about an hour and change to dedicate to finding something super easy and quick to make, then this is for you.The aroma and flavor of this stew will have you putting this on your bi-weekly 'To-Make' list. Now this recipe was originally vegan friendly, but a meal is not a meal if it doesn't have meat in it, to me any ways. So my simple tweak for this recipe, Moroccan seasoned meatballs. Make sure to preheat your oven to 400 degrees. What goes into this is about a pound of ground beef, coriander, cumin, garlic powder, onion powder, salt, pepper, and fresh parsley.  Now for the measurements of the seasonings I used the 'That looks about right' method, where you sprinkle each until it looks about right. Sorry, but no measurements here, next time I promise! But! I used about a table spoon of chopped fresh parsley. 

Once you have mixed all of these ingredients, scoop out one table spoon of the meat mixture and place on a lined baking sheet that has high edges, that you have sprayed with non-stick cooking spray. Place in the oven for about 20-25 minutes or until golden.

The stew itself calls for a few fresh ingredients; an onion, garlic, and raisins. But the super easy part is the can of already made lentil soup, can of crushed tomatoes, a can of chick peas, and some red pepper flakes if you're feeling daring.

The stew comes together once you sauté the onions, and garlic. By the time you add in your lentils, tomatoes, and chick peas the meatballs should be done. Add in your raisins and let simmer for about 20 minutes. By the time it's all done you can take that extra time you have to sit back, relax, and enjoy a hearty bowl of ridiculously delicious Moroccan Stew.

Ingredients

Moroccan Meatballs

1 pound ground beef

Cumin

Coriander

Garlic Powder

Onion Powder

1 Tbs Chopped Parsley

Salt and Pepper

Non-stick Spray

Moroccan Lentil Stew With Raisins

• 1 Tbs. olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced (1 Tbs.)
• 1 28-oz. can crushed tomatoes
• 2 18.2-oz. cartons prepared no salt added lentil soup
• 1 15-oz. can chickpeas, rinsed and drained
• ½ cup raisins or dried currants
• 2 tsp. ground cinnamon, or more to taste
• 1 ½ tsp. ground cumin
• ¼ tsp. red pepper flakes, or to taste

Directions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet lined with foil, and spray it with non-stick spray.
3. In a large mixing bowl, mix all of the ingredients until combined.
4. Scoop out 1 Tbs of the meat mixture and place it on the baking sheet.
5. Place in the oven and bake for 20 minutes or until golden.
6. While that bakes, heat oil in medium saucepan or Dutch oven over medium heat. Add onion, and sauté 3 minutes, or until softened and translucent. Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly. 
7. Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Remove meatballs from oven and mix in. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
8.  Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. 

Try out my super easy and simply tweaked Moroccan stew, and let me know what some of your tweaks are.

For original recipe by Vegetarian Times use the following link:

http://www.vegetariantimes.com/recipe/moroccan-lentil-stew-with-raisins/