Moroccan veggie ball stew

30 Min
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.

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)