If you’re looking for a hearty, nutritious meal that’s packed with flavor, this Moroccan Lentil and Spinach Stew is exactly what you need. I’ve combined earthy lentils with fresh spinach and warm Moroccan spices to create a comforting dish that’s both vegetarian-friendly and protein-rich. What I love most about this stew is how it transforms simple ingredients into something truly special.
Ingredients
- 2 cups green or brown lentils, rinsed
- 8 cups vegetable broth
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cups fresh spinach
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 14-oz can diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables begin to soften.
- Stir in all the spices (cumin, coriander, paprika, cinnamon, and cayenne if using) and cook for 1 minute to bloom the spices.
- Add tomato paste and cook for another minute, stirring constantly.
- Pour in the diced tomatoes and vegetable broth. Add the lentils and bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender but not mushy.
- Add spinach and stir until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot with fresh 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.
- The stew will thicken as it sits. If it becomes too thick, simply add a splash of vegetable broth or water when reheating.
- For meal prep, store in an airtight container in the refrigerator for up to 5 days.
- This stew freezes beautifully for up to 3 months. Just leave out the spinach and add it fresh when reheating.
- To make this stew even more authentic, try adding a pinch of ras el hanout if you can find it.
- The consistency should be thick but still slightly brothy – adjust liquid as needed during cooking.
- Don’t add the salt until the end, as this ensures the lentils cook properly.
Moroccan Lentil and Spinach Stew
A hearty, nutritious meal packed with flavor, combining earthy lentils with fresh spinach and warm Moroccan spices.
Ingredients
- 2 cups green or brown lentils rinsed
- 8 cups vegetable broth
- 1 large onion diced
- 4 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 6 cups fresh spinach
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 14- oz can diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- Salt and pepper to taste
- Fresh lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables begin to soften.
- Stir in all the spices (cumin, coriander, paprika, cinnamon, and cayenne if using) and cook for 1 minute to bloom the spices.
- Add tomato paste and cook for another minute, stirring constantly.
- Pour in the diced tomatoes and vegetable broth. Add the lentils and bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender but not mushy.
- Add spinach and stir until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot with fresh lemon wedges.
