Introduction
Looking for a hearty, flavorful dish that’s both nutritious and budget-friendly? This Moroccan Lentil Stew has become my go-to recipe when I want to bring warm, aromatic spices to the dinner table. Packed with protein-rich lentils and colorful vegetables, this stew combines traditional North African flavors with simple ingredients you probably already have in your pantry. I love how this recipe transforms humble ingredients into a restaurant-worthy dish that’s perfect for both weeknight dinners and special occasions.
Ingredients
- 2 cups green or brown lentils, rinsed
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic and all the dry spices, stirring constantly for 1 minute to toast the spices and release their flavors.
- Stir in tomato paste and cook for another minute to caramelize it slightly.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes, or until lentils are tender but not mushy.
- Stir in spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lemon wedges.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 portions
Recipe Notes
Don’t skip rinsing the lentils – this removes excess starch and any debris. If you’re short on time, you can use pre-cooked lentils, but reduce the broth by half and adjust the cooking time accordingly. The stew will thicken as it sits, so if reheating leftovers, you might need to add a splash of broth or water.
For meal prep, this stew actually tastes better the next day as the flavors continue to develop. It freezes beautifully for up to 3 months – just store it in airtight containers, leaving some space for expansion. You can also customize the vegetables based on what you have on hand – sweet potatoes, butternut squash, or kale work great in this recipe.
To make this stew even more filling, serve it over couscous or brown rice. A dollop of Greek yogurt on top adds a lovely creamy contrast to the warm spices. And don’t forget that final squeeze of lemon juice – it really brightens up all the flavors!
Moroccan Lentil Stew
Ingredients
- 2 cups green or brown lentils rinsed
- 1 large onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper adjust to taste
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic and all the dry spices, stirring constantly for 1 minute to toast the spices and release their flavors.
- Stir in tomato paste and cook for another minute to caramelize it slightly.
- Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes, or until lentils are tender but not mushy.
- Stir in spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lemon wedges.
