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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
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the potatoes for 10 minutes.
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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.
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Let the lentils drain in the meantime. Cut the tomatoes into wedges and the apricots into pieces.
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Add the lentils, tomatoes and apricots to the baby potatoes and simmer for 5 minutes on low heat. Season with pepper and salt.
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In the meantime, finely chop the parsley and garnish the casserole with it.
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Nutrition
415Calories
Sodium13% DV320mg
Fat14% DV9g
Protein26% DV13g
Carbs22% DV65g
Fiber40% DV10g
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