Photo: Maya Visnyei
This Moroccan- inspired stew gets a touch of sweetness from dried apricots.
1 tbsp olive oil
1 cup chopped onion
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 cups water
1 cup red lentils
1 medium sweet potato, peeled and cut into 1/2-in. cubes (2 1/2 cups)
1/2 cup chopped dried apricots
1 tsp grated ginger
1/4 tsp salt
1/4 cup chopped cilantro
Heat oil in a medium pot over medium. Add onion and fry for 6 to 8 min, stirring frequently, or until browned. Add cumin and cinnamon and sauté for 1 min or until spices are fragrant.
Add water, lentils, sweet potato and dried apricots. Bring to a boil. Cover pot and simmer over medium-low heat for 20 min or until sweet potato is tender and lentils have broken down completely. Add ginger and salt and simmer for 2 min to blend flavours. Serve over rice and garnish with cilantro.
Calories 331, Protein 16g, Carbohydrates 61g, Fat 5g, Fibre 11g, Sodium 222mg.
Transfer 1 cup of mixture (minus ginger and salt) to a mini food processor, puree and serve.
Originally published in the May 2014 issue. Photo by Maya Visnyei.
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