Best 4 Red Lentil Stew With Lemon Peel Dates Golden Raisins Recipes

**Introduction:**

Indulge in a culinary journey to the vibrant streets of Morocco with our tantalizing Red Lentil Stew recipe. This hearty and flavorful stew, also known as Moroccan Red Lentil Harira, is a symphony of textures and spices. With its vibrant red hue and aromatic blend of cumin, coriander, and ginger, this dish is a true feast for the senses. Accompanied by a trio of tantalizing side recipes - Lemony Pearl Couscous, Golden Raisin Carrot Salad, and Spiced Date Chutney - this Moroccan feast promises an explosion of flavors and a delightful dining experience.

**Recipes:**

1. **Red Lentil Stew with Lemon Peel, Dates, and Golden Raisins:** Dive into the heart of Moroccan cuisine with our signature Red Lentil Stew. This hearty and comforting stew is simmered to perfection, creating a rich and flavorful broth filled with tender lentils, aromatic spices, and a medley of sweet dates, tangy lemon peel, and plump golden raisins.

2. **Lemony Pearl Couscous:** Transport yourself to the vibrant markets of Marrakesh with our Lemony Pearl Couscous. Fluffy and light, this side dish is infused with the bright flavors of lemon zest and juice. Topped with toasted almonds and fresh herbs, it adds a refreshing contrast to the richness of the stew.

3. **Golden Raisin Carrot Salad:** Experience the vibrant colors and flavors of Morocco with our refreshing Golden Raisin Carrot Salad. Shredded carrots are tossed in a tangy dressing made with orange juice, honey, and cumin, creating a sweet and savory balance. Golden raisins add a touch of sweetness, while toasted walnuts provide a satisfying crunch.

4. **Spiced Date Chutney:** Elevate your culinary experience with our Spiced Date Chutney. This sweet and tangy condiment is made with plump dates, aromatic spices, and a hint of cayenne pepper. Perfect for adding a touch of warmth and depth to the stew, it can also be enjoyed as a spread on bread or crackers.

Immerse yourself in the vibrant flavors of Morocco with our curated collection of recipes. From the hearty Red Lentil Stew to the refreshing side dishes, this culinary journey promises a delightful and authentic Moroccan dining experience.

Here are our top 4 tried and tested recipes!

GOLDEN LENTIL STEW

Golden Lentil Stew image

This slightly sweet Moroccan chickpea and lentil stew, known as harira, is brightened by spices and lemon.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 25

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade or low-sodium store-bought vegetable stock
4 cups water
3 garlic cloves, minced
2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
3 teaspoons coarse salt
4 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
5 ounces orzo or vermicelli, broken into pieces
1/2 cup chopped, pitted dates
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

HEARTY RED LENTIL STEW

Hearty Red Lentil Stew image

This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.

Provided by Cassie

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

3 cups water, or to taste
2 medium onions, peeled and finely chopped
4 cloves garlic, crushed
2 cubes vegetable bouillon, or more to taste
½ pound red lentils, rinsed and drained
½ medium butternut squash - peeled, seeded, and chopped
4 medium carrots, chopped
4 small white potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
2 stalks celery, chopped
¼ pound watercress
¾ cup frozen peas, thawed
¼ cup chopped fresh dill
1 tablespoon gluten-free soy sauce (tamari)

Steps:

Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

Nutrition Facts : Calories 359 calories, Carbohydrate 73.6 g, Fat 1.3 g, Fiber 14.3 g, Protein 17.2 g, SaturatedFat 0.1 g, Sodium 280.4 mg, Sugar 10.6 g

MOROCCAN LENTIL STEW WITH RAISINS

Moroccan Lentil Stew With Raisins image

From Vegetarian Times. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars

Provided by BB2011

Categories Stew

Time 35m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
3 garlic cloves, minced (1 tbsp)
1 (28 ounce) can crushed tomatoes
2 (18 1/4 ounce) cartons lentil soup, such as Dr. McDougalls
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup raisins or 1/2 cup dried currant
2 teaspoons ground cinnamon (to taste)
1 1/2 teaspoons ground cumin
1/4 teaspoon red pepper flakes (to taste)
6 tablespoons plain nonfat Greek yogurt or 6 tablespoons plain nonfat soy yogurt

Steps:

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.
Stir in tomatoes, soup, chickpeas, raisins, cinnamon, cumin, and red pepper flakes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring occasionally.
Reduce heat to medium-low, and simmer uncovered for 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking. Garnish each serving with one tablespoon yogurt.

RED LENTIL STEW WITH LEMON PEEL, DATES, & GOLDEN RAISINS

RED LENTIL STEW WITH LEMON PEEL, DATES, & GOLDEN RAISINS image

Categories Soup/Stew Bean Vegetarian

Yield 6-8 bowls/meals

Number Of Ingredients 14

Ingredients

2 - 2 1/2 c. red lentils
1 can chickpeas, drained
1/4 c. canned diced tomatoes & their juice
2 ribs celery, sliced
1/2 red onion, finely diced
1 tbsp. olive oil
handful or so golden raisins
handful or so chopped dates
approx. 1/4 washed fresh lemon peel, broken in pieces
2 tsp ground turmeric
1 1/2 tsp ground cinnamon
salt & pepper (salt in stages throughout)
cayenne to taste
water, to textual preference

Steps:

1. Boil liberally salted water. Add red lentils, then bring to a low simmer. 2. Add celery, tomatoes, salt, pepper, lemon peel, & spices. 3. Gradually brown onions over medium heat in saute pan in olive oil until nearly black. Add to stew. 4. After a bit of time, add chickpeas, dates, & raisins, & cayenne. 5. For best results, simmer at least 1/2 hour (up to an hour on low heat), cool, store, then reheat before serving.

Tips:

Use high-quality lentils: Split red lentils are the best choice for this stew, as they cook quickly and break down easily, creating a creamy, thick texture. Make sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
Sauté the vegetables: Sautéing the vegetables in a little bit of olive oil before adding the lentils helps to develop their flavor and adds depth to the stew. Don't overcrowd the pan; cook the vegetables in batches if necessary.
Use a good quality vegetable broth: The vegetable broth is the base of the stew, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
Add the dates and raisins at the end of cooking: Adding the dates and raisins at the end of cooking helps to preserve their texture and flavor. If you add them too early, they will become mushy and lose their sweetness.
Serve with a squeeze of lemon juice and a dollop of yogurt: A squeeze of lemon juice and a dollop of yogurt add brightness and richness to the stew. They also help to balance out the sweetness of the dates and raisins.

Conclusion:

This red lentil stew with lemon peel, dates, and golden raisins is a delicious and hearty meal that is perfect for a cold winter day. It's also a great way to use up leftover lentils. The stew is packed with flavor and nutrients, and it's sure to be a hit with your family and friends.