Why You’ll Love This Recipe
- Full of Flavor – A mix of aromatic spices like cumin, coriander, and cinnamon bring out a rich, warming taste.
- Healthy and Nutritious – Lentils are packed with protein and fiber, making this dish both satisfying and nutritious.
- Easy to Make – Simple ingredients and minimal prep time.
- Customizable – Add your favorite vegetables or adjust the spice level to suit your taste.
- Vegan and Gluten-Free – A great option for plant-based eaters and those with gluten sensitivities.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Green or brown lentils
- Olive oil
- Onion
- Garlic
- Carrots
- Celery
- Tomatoes (fresh or canned)
- Vegetable broth
- Ground cumin
- Ground coriander
- Ground cinnamon
- Turmeric
- Paprika
- Salt and pepper
- Fresh cilantro (for garnish)
Directions
- Sauté the Vegetables – In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften.
- Add the Spices – Stir in the cumin, coriander, cinnamon, turmeric, and paprika. Let the spices cook for about 1 minute until fragrant.
- Add the Lentils and Tomatoes – Add the lentils and tomatoes (if using canned, drain them first). Stir to combine with the vegetables and spices.
- Pour in the Broth – Add the vegetable broth, salt, and pepper. Bring the mixture to a boil.
- Simmer – Reduce the heat and let the stew simmer uncovered for about 30-40 minutes, or until the lentils are tender and the flavors have melded together.
- Serve – Garnish with fresh cilantro and serve warm with crusty bread or over rice.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add More Veggies – Feel free to toss in spinach, zucchini, or bell peppers.
- Spicy Kick – Add a chopped chili pepper or a pinch of cayenne pepper for heat.
- Make it Heartier – Add cooked quinoa or rice to the stew for a more filling meal.
- Protein Boost – Stir in cooked chickpeas or add a few tablespoons of almond or peanut butter for extra protein.
- Sweet Twist – Add dried apricots or raisins for a hint of sweetness.
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: This stew freezes beautifully for up to 3 months.
- Reheat: Warm up on the stovetop over medium heat, adding a bit of water or broth if needed to loosen it up.
FAQs
Can I use red lentils instead of green or brown lentils?
Yes, red lentils cook faster but will become softer and more mushy, creating a thicker stew.
Can I add meat to this stew?
Yes, you can add chicken, beef, or lamb if desired, though it’s traditionally a vegetarian dish.
How can I adjust the spice level?
To make it milder, reduce the amount of cumin, coriander, and paprika, or skip the cayenne pepper.
Is this stew suitable for meal prep?
Yes, it stores well and tastes even better the next day after the flavors have had time to develop.
Can I make this stew in a slow cooker?
Yes, sauté the vegetables and spices, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Can I add coconut milk to the stew?
Yes, adding coconut milk will make the stew creamier and add a subtle sweetness.
Is this stew gluten-free?
Yes, this stew is naturally gluten-free.
What can I serve with Moroccan Lentil Stew?
It pairs well with crusty bread, couscous, or over a bed of rice.
Can I freeze leftovers?
Yes, you can freeze the stew in an airtight container for up to 3 months.
Can I make this stew spicier?
Yes, you can add chili peppers, cayenne, or chili powder to increase the heat level.
Conclusion
This Moroccan Lentil Stew is a rich, flavorful dish that’s both satisfying and easy to prepare. Packed with nutrients and the perfect balance of spices, it’s a great addition to your weeknight dinner rotation or any special occasion. Try this warm, hearty stew and enjoy a taste of Morocco from the comfort of your own kitchen!
Moroccan Lentil Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Moroccan, North African
- Diet: Vegan
Description
This Moroccan Lentil Stew is a hearty, flavorful dish filled with warm spices, tender lentils, and vegetables. Packed with protein and fiber, it’s a nutritious, vegan, and gluten-free meal that’s perfect for cozy nights or meal prep. Easy to make and full of vibrant flavors, this stew brings the taste of Morocco straight to your table.
Ingredients
- 1 ½ cups green or brown lentils, rinsed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 tomatoes, chopped (or 1 can of diced tomatoes)
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Sauté the Vegetables – In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until vegetables are softened.
- Add the Spices – Stir in cumin, coriander, cinnamon, turmeric, and paprika. Cook for 1 minute until fragrant.
- Add the Lentils and Tomatoes – Stir in lentils and tomatoes (if using canned, drain them first). Mix well with vegetables and spices.
- Pour in the Broth – Add vegetable broth, salt, and pepper. Bring to a boil.
- Simmer – Reduce heat, cover, and let the stew simmer for 30-40 minutes, or until lentils are tender and flavors are well blended.
- Serve – Garnish with fresh cilantro and serve warm with crusty bread, rice, or couscous.
Notes
- Spice Level – Adjust cumin, coriander, and paprika to your desired spice level. Add cayenne or chili for more heat.
- Veggie Options – Add spinach, zucchini, bell peppers, or any other favorite vegetables.
- Protein Boost – For extra protein, stir in cooked chickpeas, quinoa, or nut butter.
- Sweet Twist – Add raisins or dried apricots for a subtle sweetness.
- Slow Cooker Option – Sauté the vegetables and spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
