White Bean & Lentil Stew is a delicious and easy dish served over rice or with naan. This Moroccan-inspired recipe is rich in protein and can be enjoyed any time of the year.

Ingredients

Serves: 4-6 Time: 45-60 minutes

White Bean & Lentil Stew

• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 4-5 garlic cloves, minced
• 2 Tbs tomato paste
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 14.5 oz. can diced tomatoes
• 1/2 cup water
• 1 can white cannellini beans, drained and rinsed 
• 1 cup red lentils
• 2 cups vegetable stock
• For garnish: pickled red onions, more cilantro or parsley, slivered almonds

Directions

1. In a medium stovetop pot, set heat to medium.
2. Once hot, add the olive oil and begin sautéeing the onion for 5 minutes.
3. Then, add the garlic and cook for 2 more minutes.
4. Add the tomato paste and seasonings, and cook for 1 minute before adding the diced tomatoes, white beans, water, lentils, and stock.
5. Bring the stew to a boil, reduce heat to low, cover with a lid, and simmer for 20-30 minutes or until the lentils are cooked.
6. Serve with naan bread or over jasmine rice, top with garnish, and enjoy!

Nutrition Information

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Drunken Noodles with seitan chick’n, snow peas, bell pepper, carrots, and onions. This dish is so delicious and easy to make. You can substitute the protein and vegetables for your favorites or what’s in season.

Ingredients

Serves: 4 Time: 60 minutes

Drunken Noodles

• 16 oz. wide rice noodles
• 1 lb. seitan chicken, chopped if using freshly made seitan

Stir Fry

• 8 oz. shiitake mushrooms
• 3 Tbs coconut oil
• 5 garlic cloves, minced
• 1 medium bell pepper, thinly sliced
• 1 large carrot, cut into thin half-moons
• 1/2 cup snow peas
• 1 tsp red pepper flakes
• 1 cup fresh basil leaves, loosely packed

Sauce

• 6 Tbs red miso paste
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/2 tsp five spice
• 1/4 tsp ground ginger
• 3/4 cups vegetable broth

Garnish

• Thinly sliced radishes
• Chopped, dry-roasted peanuts
• Sriracha
• Minced cilantro or basil
• Lime wedges

Directions

1. Bring water to a boil in a large pot and cook the noodles according to their package until al dente. As soon as they’re cooked, drain and rinse in cold water in a colander, then return to a pot filled with cold water and ice. Carefully pull apart any sticky noodles with your hands.
2. In a large wok or skillet, sear your protein for 5-7 minutes on each side in 1-2 Tbs coconut oil. Once cooked, set aside.
3. In a blender or mixing with a whisk, blend together the sauce ingredients and set aside.
4. Then, prepare your stir-fry ingredients.
5. Heat the skillet on medium. Once hot, add the coconut oil and begin cooking the carrot and bell pepper. Cook together for 5 minutes, then add the garlic. Stir for 1 more minute.
6. Add the mushrooms, snow peas, and red pepper flakes. Cook for another 3-4 minutes.
7. Then, add the sauce and bring to a low simmer. Add the basil and cook until it wilts.
8. Add the cooked protein and noodles to the stir-fry. Toss to coat evenly, then serve immediately with garnishes.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, and Facebook