Spiced Moroccan Prawn Stew
with Lentils & Chickpeas
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Chickpeas
1
Coriander
½
Ground Cumin
1
Ras-el-Hanout
1
Smoked Paprika
1
Finely Chopped Tomatoes
30
Tomato Puree
1
Vegetable Stock Powder
100
Red Split Lentils
150
King Prawns
(Contains: Crustaceans)
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
75
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
400
Water
Utensils
Instructions
Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all!)
Heat a splash of oil in a large saucepan on medium-low heat, add the onion and fry until soft, 4-5 mins. Add the ground cumin, ras-el-hanout and smoked paprika, cook for a minute and season with salt.
Add the finely chopped tomatoes, tomato purée and water (see ingredients for amount) together with the vegetable stock powder. Stir to dissolve and bring the mixture to the boil.
Add the red lentils and chickpeas to the soup. Simmer until the lentils are soft, 20-25 mins. Tip: If the lentils need a little longer to cook, that's fine! 5 mins before the lentils are cooked, stir the prawns into the lentils and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, pop your naans on a baking tray, drizzle with oil and season with salt and pepper. Toast under your grill until golden, 2-3 mins.
Serve the spiced Moroccan soup in bowls with the coriander sprinkled over and a spoon of Greek yoghurt and serve with the naans on the side. Enjoy!
MOD Step 4: If you've decided to add prawns to your meal, 5 mins before the lentils are cooked, stir the prawns into the lentils and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Continue with the rest of the recipe as instructed.
