Monday, May 21, 2012

Vegan Moroccan Aduki Bean and Lentil Stew

This recipe will feed 4-6 people


1 tin of aduki beans
1 tin of lentils
1 tin of chopped tomatoes
1 head of celery  
2 large white onions
2 leeks
4 carrots
400g or 1 bag of young spinach
2 tbsp Moroccan Spice mix
1 tbs mixed herbs
¼ tsp salt
½ tsp pepper
1 tbs rapeseed oil or other good vegetable oil
3 cups of water (you may not need all of the liquid so judge it as you go along)


Finely chop all the Vegetables, except the spinach, so that they are all the same size.

Add the rapeseed oil to a large pan and heat to a medium heat (not smoking) then add the carrots, onions, celery and leeks to the pan and make sure they have been coated with the oil.

Add the Moroccan spice mix and make sure it coats all of the vegetables.

Turn the heat down to a simmer and add a ¼ of the water before covering the pan. Sweat the Vegetables until they are almost soft and the carrots are almost cooked about 10-15 minuets.

Now add the drained tins of aduki beans and lentils and the tin of tomatoes along with the rest of your seasoning.

Add enough water to make it into a stew and cook the ingredients through till the Vegetables are cooked how you like them.

Turning off the gas but leaving the pan where it is add the spinach and mix it in, now leave for 5-10 minuets uncovered. This will let the stew thicken a little and the flavours to mix completely.

This stew is great the next day and is very filling hot or cool. You can fridge it for up to two days but remember to let it cool before putting it in the fridge.

You can also put it in the freezer for up to one month, but do keep the portions smaller to help it maintain better.

Moroccan Season Mix

This will make 10 tablespoons of seasoning.


5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander seed
3 tsp salt
2 tsp black pepper
2 ½ tsp allspice
2 ½ tsp ground ginger
2 tsp smoked sweet paprika
1 ¼ tsp cayenne pepper
1 ¼ tsp cinnamon


Blend mix together and put in an airtight container, before storing in a dark cupboard, and keep for up to two months.

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