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
-
15 minMain dishoak leaf lettuce melange, Red onions, cucumber, nectarines, sladressing natural, white cheese cubes, olives with white cheese, multigrain bread,mixed salad with white cheese, olives and nectarine
-
20 minMain dishWhite rice, onion, garlic, fresh snow peas, Chinese coal, chicken breast, sunflower oil, soy sauce, dark brown sugar,sweet chicken and snow peas from the wok
-
55 minMain dishdough for savory pie, frozen spinach, unsalted butter, onion, garlic, medium sized egg, fresh cream, ricotta,creamy spinach pie
-
15 minMain dishsunflower oil, Nasi Bami meat, stir-fry vegetable mix, tropical fruit mix in light syrup, straight to wokkensauce sweet acid, straight to wok noodles,sweet and sour stir-fry platter with noodles
Nutrition
415Calories
Sodium13% DV320mg
Fat14% DV9g
Protein26% DV13g
Carbs22% DV65g
Fiber40% DV10g
Loved it