Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 45 minutes
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Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon smoked paprika powder
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup dry red lentils
- 4 cups vegetable broth
- 1 pound cod, cut into chunks
- 1/2 pound prawns, peeled and deveined
- 1 lemon, juiced
- 1/2 cup coriander, chopped
- 2 green onions, sliced
- to taste table salt
- to taste ground black pepper
Directions
Heat olive oil in a large pot over medium heat on the stove.
Add the diced yellow onion and minced fresh garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the smoked paprika powder, dried thyme, ground cumin, and cayenne pepper. Cook for an additional 2 minutes to release the spices' aromas.
Add the rinsed and drained canned chickpeas, dry red lentils, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes or until the lentils are tender.
Gently place the chunks of cod and peeled prawns into the pot. Cover and continue to simmer for another 10 minutes or until the seafood is cooked through.
Remove the pot from heat and stir in the lemon juice and chopped coriander.
Season the stew with table salt and ground black pepper to taste.
Ladle the stew into bowls and garnish with sliced green onions before serving.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 teaspoon smoked paprika powder
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cup dry red lentils
- 4 cups vegetable broth
- 1 pound cod, cut into chunks
- 1/2 pound prawns, peeled and deveined
- 1 lemon, juiced
- 1/2 cup coriander, chopped
- 2 green onions, sliced
- to taste table salt
- to taste ground black pepper
Category: main
Yield: 4 servings
Calories/serving: 400
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Heat olive oil in a large pot over medium heat on the stove.
Add the diced yellow onion and minced fresh garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the smoked paprika powder, dried thyme, ground cumin, and cayenne pepper. Cook for an additional 2 minutes to release the spices' aromas.
Add the rinsed and drained canned chickpeas, dry red lentils, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes or until the lentils are tender.
Gently place the chunks of cod and peeled prawns into the pot. Cover and continue to simmer for another 10 minutes or until the seafood is cooked through.
Remove the pot from heat and stir in the lemon juice and chopped coriander.
Season the stew with table salt and ground black pepper to taste.
Ladle the stew into bowls and garnish with sliced green onions before serving.
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