Moroccan Lentil Stew

I'm always on the search for fast, nutritious, filling meals that I can make up in big batches to store away and grab easily from the freezer for next day lunches. I refuse to spend my money at the on-campus cafeteria (even though they do make a kick-ass Chickpea curry.) I am far too cheap to spend money there on a daily basis when I can just as easily make my own kick-ass meals, for far far less... saving my money for lovely bottles of wine for the weekend (or weeknight depending on how the work week is going!) This recipe fits my requirements perfectly.  It took less than 45 minutes to conjure up, and the ingredients were simple and basic (I always tend to have them on hand.) Plus I love lentils: they're low in calories, high in fibre, are a source of non-animal based protein, iron, folate, magnesium, and they help to lower bad cholesterol... the list goes on. And to boot they will readily absorb whatever flavour you pair them with and are incredibly quick cooking (which is great if you're impatient like me). A super quick, super easy, super cheap, and super delish dish for  a mid-week dinner or a hot lunch. And it does pair nicely with a bottle of red if you should feel the need to at dinner time ...I can't offer any comments about how it goes with lunch though ;-)

Cheers!

Moroccan Lentil Stew

From a recipe in "Chatelaine" magazine March 2014

Serves 4
Total time: 45 minutes

 2 tsp canola oil
1 shallot and 1 leek, finely chopped
2 tbsp Madras curry paste
1 cup red lentils, rinsed
3 cups water
1 can of 796 ml diced tomatoes
salt
slivered almonds
fresh parsley (optional, for garnish)

Heat a large saucepan over medium-high heat. Add 2 tsp canola oil. When heated, add the shallot/leeks and stir often until onion is soft, about 2-3 minutes. Add 2 tbsp Madras curry paste, 1 cup rinsed red lentils and 3 cups water. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender, about 30 minutes.

Add diced tomatoes and ground salt. Gently boil, uncovered, until stew reduces slightly, 5-10 minutes. Garnish with toasted slivered almonds and chopped fresh parsley. Enjoy!