Moroccan Lentil Stew
A hearty, flavorful, nutritious and budget-friendly Moroccan Lentil Stew recipe. Packed with protein-rich lentils and colorful vegetables, this stew combines traditional North African flavors with simple ingredients.
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.