Moroccan veggie ball stew
Vegetarian
30 Min
medium
4 People
Rating starstarstarstarstar
A fluffy bed of lupin tossed with sultanas and topped with veggie balls in a hearty Moroccan tomato stew served with greens on the side.
1. Bring 1.5L water to boil in kettle.
Dice onion and carrot. Add to frypan along with 2 tbsp oil and spice mix. Cook for 4-5 minutes until softened.

2. Add veggie balls to pan. Cook for 3-4 minutes until browned. Pour in lentils, tomato sugo and 2 cups of water. Cover and simmer for 10-15 minutes until lentils are tender. Add more water if needed.

3. Heat frypan over medium-high heat. Trim and halve green beans and broccolini. Add to pan along with 1 tbsp oil. Season with salt and pepper. Cook for 3-4 minutes until just tender. Set aside.

4. Place lupin, sultanas, crumbled stock cube and 1.5L boiled water in a saucepan. Bring to the boil and cook for 3 minutes. Strain, squeeze out excess water using a sieve (see notes). Fluff with a fork. Toss through thyme leaves and 1/2 tbsp olive oil.

5. Divide lupin evenly among plates. Top with veggie balls and serve with side of greens.

Notes:
The more water you squeeze out of the lupin, the fluffier it will be. Use the back of a wooden spoon to press it down in the sieve.



Use a good quality stock which is important for flavouring the lupin. Season to taste at the end.
Brown onion 1
Carrot 1
Moroccan spice mix 1 packet (30g)
Veggie balls 1 packet (400g)
red lentils 1 packet (100g)
Tomato sugo 1 jar (350g)
Green beans 1/2 punnet (125g)
Broccolini 1 bunch
Lupin flakes 2 cups (240g)
Sultanas 1 packet (40g)
Thyme 1/3 packet

From your pantry:
oil (for cooking+ olive), salt, pepper, stock cube (of choice)