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Creamy North African Stew

20 min stew, packed with flavour!

Serves: 4 Time: 20 minutes



  • 140g raw cashews (soak overnight, see below)

  • 480ml water

  • 1 onion

  • 4 cloves garlic

  • 4 celery stalks

  • 4 medium carrots

  • 140g red split lentils

  • 720ml vegetable stock

  • 4 x 400g canned chopped tomatoes

  • 4-6 tsp Moroccan spice blend of choice

  • ¼ tsp ground cayenne pepper

  • ⅛ tsp ground pepper

  • ¼ tsp salt

  • ¼ tsp ground cinnamon

  • lime juice (optional)

  • freshly chopped coriander (optional)

  • cherry tomatoes, halved (optional)


  1. Place the cashew into a bowl, cover with water and allow to soak overnight in the fridge.

  2. When ready to make the soup, drain the cashews and place them into a blender. Add 240mls of water and blend until smooth.

  3. Chop the onions, carrots, and celery and crush the garlic cloves. Heat 1 tablespoon of vegetable stock in a saucepan and gently sauté the onions, carrots and celery for 2 minutes. Then add in the garlic and stir for a further minute.

  4. Pour in the chopped tomatoes, vegetable stock, 4 teaspoons of Moroccan spice blend, cayenne pepper, salt, ground pepper, cinnamon, and lentils. Mix well and bring to a boil. Reduce the heat and allow to simmer for 15 minutes. Taste the stew and add more Moroccan spice blend if needed.

  5. Pour the cashew cream into the stew and allow it to simmer on low for another 5-10 minutes until the lentils have softened.

  6. Divide the stew between 4 bowls and serve with a squeeze of lime juice, freshly chopped coriander and tomatoes.


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Rosie ❤️


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