Spicy Moroccan Lentil Stew

with Crispy Rockfish Filets & Toasted Pita

30 min

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Contains: Milk, Peanuts, Seafood, Sulphites, and Wheat.

May Contain: Barley, Egg, Mustard, Oats, Rye, Sesame, Soy, Tree Nuts, and Triticale.

What We'll Send

Unsalted Whole Peanuts
Red Pepper Flakes
Onion Diced 3/4"
Yellow Bell Pepper
Greek Yogurt
Apple Cider Vinegar
Carrot Diced 1/4"
Whole Wheat Pita
Harissa Paste
Crushed Tomatoes
Brown Sugar
Red Lentils
Spice Blend
Paprika, Coriander, Smoked Paprika, Cinnamon, Ground Ginger, Turmeric, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 694
Fat 24g
Protein 49g
Carbohydrates 81g

Cooking Directions


Begin Cooking Stew
- Turn oven on to 350°F.
- Wash bell pepper, cut in half, remove stem and seeds and chop into 1/2 inch pieces.
- Heat 1 tbsp. olive oil in a large saucepan over medium.
- Once hot, add onions, carrot and peppers and cook for 4-5 minutes, until softened and starting to turn golden.


Prepare Remaining Ingredients
- Wash cilantro and pick and chop leaves.
- Wrap pita in aluminum foil and place in oven for 12-15 minutes, until warm and toasty.
- Drain rockfish and pat dry with paper towel.
- Slice each rockfish filet into two pieces.
- Rinse and drain lentils in a fine mesh sieve.


Finish Stew
- To saucepan from step 1, add garlic, half of the spice blend and harissa paste to taste and cook for 1 minute.
- Add apple cider vinegar, brown sugar, crushed tomatoes, 1 1/2 cups water and lentils and bring to a boil.
- Cook for 15-18 minutes, stirring often with a wooden spoon to prevent sticking, until lentils are tender.
- Season to taste with salt and red pepper flakes.
- Stir greek yogurt and half of the cilantro into stew just before serving.


Prepare + Cook Rockfish
- In a medium bowl, combine cornstarch, 1/4 tsp salt and remaining spice blend.
- Dredge each piece of rockfish in the prepared seasoning and transfer to cutting board.
- Heat 1 tbsp. olive oil in a large skillet over medium-high.
- Once hot, add rockfish and cook 4-6 minutes, flipping halfway through, until flaky and cooked through to an internal temperature of 158°F.


- Portion stew into serving bowls and top with rockfish.
- Garnish with peanuts and remaining cilantro.
- Slice pita into wedges and serve alongside.
- Enjoy!

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