Feast Guilt Free Moroccan-Spiced Lentil & Vegetable Stew Made Easy
Moroccan-spiced lentil and Vegetable Stew is a nutritious, flavorful dish that highlights the benefits of plant-based eating, particularly for individuals with type 2 diabetes. The stew is packed healthy carbs such as lentils, carrots, sweet potatoes, and spinach, all seasoned with a blend of fragrant Moroccan spices, making it a feast for the senses and a potent ally in the pursuit of better health.
Lentils are at the core of this stew, and they are a nutritional powerhouse. They are an excellent source of healthy carbs, fiber, and protein, all of which are essential for blood sugar management. The fiber and protein in lentils help slow down the absorption of carbohydrates, leading to a more stable blood sugar level. Including lentils in the diet can help improve carb tolerance in individuals with type 2 diabetes, resulting in a more consistent blood glucose level throughout the day.
Adding carrots, sweet potatoes, and spinach enhances the flavor and texture of the stew and provides a wealth of vitamins, minerals, healthy carbs and antioxidants. Sweet potatoes, which have a low glycemic index, contribute to the stew's ability to maintain a balanced blood sugar level. Carrots, rich in beta-carotene, and spinach, packed with iron and magnesium, support overall health, including eye health and immune function.
The unique blend of Moroccan spices - cumin, cinnamon, turmeric, and ginger - adds flavor and offers significant health benefits. These spices are known for their anti-inflammatory properties, which can help reduce insulin resistance, a key factor in managing type 2 diabetes. Turmeric, in particular, has been studied for its potential to lower blood glucose levels and improve insulin sensitivity.
Serving this plant-based stew over couscous makes it a complete and satisfying meal. Couscous is a whole grain, which is a healthier alternative to white rice or pasta. It provides complex carbohydrates essential for sustained energy and maintaining a healthy blood sugar level. Choosing whole-grain couscous can add fiber to the meal, enhancing its benefits for blood sugar control.
This Moroccan-spiced lentil and Vegetable Stew is not just a delicious meal but also a plant-based strategy for health. It is a powerful tool in the dietary management of type 2 diabetes, thanks to its combination of high-fiber lentils, nutrient-dense vegetables, and whole grains, all seasoned with blood-sugar-friendly spices. Incorporating dishes like this stew into one's diet can be a delightful and effective way to embrace plant-based eating for health. It proves that food can be both medicine and pleasure, representing the harmonious intersection of taste and health.
- 1 cup dry green lentils (rinsed and drained)
- 2 tbsp olive oil
- 1 large onion (diced)
- 2 clove garlic (minced)
- 2 carrots (peeled and diced)
- 2 stalks celery (diced)
- 1 red bell pepper, (seeded and diced)
- 1 zucchini (diced)
- 1 sweet potato (peeled and diced)
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 4 cup low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper ((optional, adjust to taste))
- Salt and black pepper to taste
- 2 cup baby spinach leaves
- 1/4 cup chopped fresh cilantro
- 1 lemon (cut into wedges)
- Prepare the Lentils
In a medium saucepan, bring 2 cups of water to a boil. Add the lentils and simmer covered for 20-25 minutes, or until lentils are tender but not mushy. Drain any excess water and set aside.
- Cook the Vegetables
While the lentils are cooking, heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes. Stir in the carrots, celery, red bell pepper, zucchini, and sweet potato. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add Spices and Tomatoes
Mix in the ground cumin, smoked paprika, turmeric, cinnamon, ginger, and cayenne pepper to the vegetables. Cook for 2 minutes, stirring constantly, to release the flavors. Add the diced tomatoes with their juice and stir to combine.
- Simmer the Stew
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the cooked lentils to the pot, and continue to simmer for another 10 minutes.
- Final Touches
Taste the stew and adjust the seasoning with salt and black pepper as needed. Stir in the baby spinach leaves and cook just until wilted about 2 minutes. Remove from heat and stir in the chopped cilantro.
- Serve
Ladle the stew into bowls, squeezing a wedge of lemon over each serving. Serve hot.
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 45kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 0.7g4%
- Sodium 300mg13%
- Potassium 800mg23%
- Total Carbohydrate 42g15%
- Dietary Fiber 12g48%
- Sugars 9g
- Protein 11.99g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.