Filter
Reset
Sort ByRelevance
Holly Koz
Moroccan lentil dish with potato and apricot
Stew with baby potatoes, zucchini, tomatoes, lentils, apricot and parsley. Moroccan herbs such as ras el hanout and spicy harissa ... wait until you taste it
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a thick-bottomed pan and fry the potatoes for 10 minutes.
-
Meanwhile cut the zucchini into cubes of 1 cm. Add the zucchini with the harissa and ras el hanout to the potatoes and cook for 5 minutes.
-
Let the lentils drain in the meantime. Cut the tomatoes into wedges and the apricots into pieces.
-
Add the lentils, tomatoes and apricots to the baby potatoes and simmer for 5 minutes on low heat. Season with pepper and salt.
-
In the meantime, finely chop the parsley and garnish the casserole with it.
Blogs that might be interesting
-
20 minLunchfrozen puff pastry, carrots, green asparagus, spring / forest onion, fresh spinach, egg, creme fraiche, gruyere,quiche with spring vegetables
-
100 minMain disholive oil, breakfast bacon, winter carrot, celery, onion, garlic, butter, flour, chicken bouillon, tomato cubes, saltwater shrimp, bunch onion,gumbo with prawns
-
20 minMain dishonion, green pepper, yellow rice, traditional olive oil, Thai chicken fillet cubes with lemongrass, cut white cabbages, coconut milk,white cabbage and spiced chicken from the wok
-
25 minMain dishcut kale, thin bacon strips, Gelderse smoked sausage, mashed potatoes with butter, fresh cream cheese, French mustard,creamy kale stew
Nutrition
415Calories
Sodium13% DV320mg
Fat14% DV9g
Protein26% DV13g
Carbs22% DV65g
Fiber40% DV10g
Loved it