If you’re looking for a dish that bursts with aroma, rich textures, and vibrant flavors, this Moroccan Lentil Stew Recipe is an absolute must-try. It’s a heartwarming, wholesome stew that brings together a dazzling mix of spices, tender lentils, sweet potatoes, and fresh greens, all simmered to perfection. This recipe effortlessly combines comforting earthiness with bright citrusy notes, making it a perfect meal to share with family or friends on any occasion.
Ingredients You’ll Need
All the ingredients for this stew are simple yet essential to building those deep, layered flavors and inviting textures. Each spice and vegetable plays a unique role in bringing this Moroccan Lentil Stew Recipe to life, whether through warmth, sweetness, or freshness.
- 1.5 tablespoons olive oil: The foundation for sautéing, it adds subtle richness and helps the spices bloom.
- 2 cups onion, chopped: Provides natural sweetness and body to the stew’s base.
- ½ cup carrots, finely diced: Adds a tender bite and slight natural sweetness to balance spices.
- 1 tablespoon garlic, minced: Gives a fragrant depth and savory punch.
- 2½ teaspoons ground cumin: A key Moroccan spice that offers warm, earthy notes.
- 1½ teaspoons ground coriander: Adds citrusy brightness that complements the cumin perfectly.
- 1½ teaspoons turmeric: For color and a gentle, peppery bitterness.
- 1½ teaspoons sweet paprika: Imparts smoky sweetness and beautiful red hues.
- 1½ teaspoons salt: Enhances all the natural flavors harmoniously.
- 1 teaspoon cinnamon: Delivers subtle sweetness and a cozy aroma.
- ¼ teaspoon nutmeg: A tiny touch for warmth and complexity.
- 7 cups organic vegetable broth (reserve 2 cups for the end): Creates the lush, flavorful liquid base. Reserving some gives control over stew thickness.
- 1 15-ounce can petite diced tomatoes: Adds acidity and some hearty tomato notes.
- 3½ cups sweet potatoes, peeled and cut into bite-size pieces: Provides a creamy texture and natural sweetness.
- ⅓ cup lemon juice, freshly squeezed: Brightens the stew with a fresh, tangy twist.
- 1½ cup brown or green lentils, rinsed: The protein-packed star that soaks up all those incredible spices.
- 4 cups spinach: Adds vibrant color and tender green freshness at the end.
- 1 cup cilantro, chopped (reserve ½ cup for garnish): Brings a fresh herbal burst both inside the stew and as a finishing touch.
How to Make Moroccan Lentil Stew Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onions and diced carrots, stirring occasionally until they soften and become fragrant, about 5-7 minutes. Next, toss in the minced garlic and cook for another minute to release its warmth. This step builds a flavorful, aromatic base that will carry the whole stew.
Step 2: Toast the Spices
Lower the heat slightly and sprinkle in the cumin, coriander, turmeric, sweet paprika, salt, cinnamon, and nutmeg. Stir continuously to toast the spices gently, which unlocks their essential oils and deepens their flavors. Your kitchen will start smelling amazing—get ready for the magic!
Step 3: Add Liquids and Lentils
Pour in 5 cups of the vegetable broth along with the canned diced tomatoes, stirring everything together. Add the rinsed lentils and the bite-sized sweet potatoes. Bring the mixture to a boil, then reduce to a simmer, cover, and let it cook gently for about 30-35 minutes, or until the lentils and sweet potatoes are tender but not mushy.
Step 4: Finish with Freshness
Once the lentils and veggies are cooked, stir in the remaining 2 cups of vegetable broth to reach your desired stew consistency. Add the fresh lemon juice, spinach, and chopped cilantro, allowing the spinach to wilt just before serving. This final step lifts the dish with brightness and vibrant green notes.
How to Serve Moroccan Lentil Stew Recipe
Garnishes
A generous sprinkle of the reserved chopped cilantro on top not only adds a burst of fresh color but also enhances the herbaceous flavor of the stew. You can also add a dollop of Greek yogurt or a drizzle of good-quality olive oil for extra creaminess and richness.
Side Dishes
This Moroccan Lentil Stew Recipe pairs wonderfully with fluffy couscous or warm, crusty bread to soak up every last spoonful. A simple side salad with cucumber and mint complements the warm spices perfectly, bringing a cooling contrast to the meal.
Creative Ways to Present
For a beautiful presentation, serve the stew in rustic bowls topped with a swirl of yogurt and a sprinkle of toasted pine nuts for crunch. Adding a wedge of lemon on the side invites everyone to add an extra zesty kick if desired. It’s a feast for both eyes and palate!
Make Ahead and Storage
Storing Leftovers
Store any leftover Moroccan Lentil Stew Recipe in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and meld even more after resting, making the next-day meal just as delicious if not better.
Freezing
This stew freezes beautifully! Portion it into freezer-safe containers or bags, making sure to leave some space for expansion. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat the stew gently on the stove over low to medium heat, stirring occasionally and adding a splash of broth or water if it has thickened too much. To revive the bright flavors, add a squeeze of fresh lemon juice once warmed through.
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook faster and tend to become quite soft and mushy, which will change the texture of this stew. Brown or green lentils hold their shape better, keeping the comforting, hearty feel intended in this recipe.
Is this Moroccan Lentil Stew Recipe vegan and gluten-free?
Absolutely! This recipe uses only plant-based ingredients and no gluten, making it perfect for both vegan and gluten-free diets.
Can I make this stew spicier?
Definitely! Feel free to add a pinch of cayenne pepper or some chopped fresh chili when adding the spices to bring a spicy kick that suits your taste buds.
What can I substitute for sweet potatoes?
If you don’t have sweet potatoes on hand, butternut squash or carrots are great substitutes that offer similar sweetness and texture to the stew.
How long does it take to prepare this Moroccan Lentil Stew Recipe?
From start to finish, expect about 50 minutes to prepare and cook this stew. It’s a straightforward dish with a rewarding payoff every time!
Final Thoughts
There is something truly special about making and sharing this Moroccan Lentil Stew Recipe. It’s a comforting hug in a bowl packed with flavor, texture, and color. Whether you’re new to Moroccan cuisine or a longtime fan, give this recipe a try—you might just find your new go-to comfort food that warms your heart on any day.
PrintMoroccan Lentil Stew Recipe
This Moroccan Lentil Stew is a hearty and flavorful plant-based dish that blends aromatic spices, tender lentils, sweet potatoes, and fresh greens in a rich vegetable broth. Perfect for a comforting meal with North African flair, it delivers warmth and nutrition in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- 2 cups onion, chopped
- ½ cup carrots, finely diced
- 1 tablespoon garlic, minced
- 3½ cups sweet potatoes, peeled and cut into bite-size pieces
- 4 cups spinach
- 1 cup cilantro, chopped (reserve ½ cup for garnish)
Spices
- 2½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1½ teaspoons turmeric
- 1½ teaspoons sweet paprika
- 1½ teaspoons salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Liquids and Others
- 1.5 tablespoons olive oil
- 7 cups organic vegetable broth (reserve 2 cups for the end)
- 1 15-ounce can petite diced tomatoes
- ⅓ cup lemon juice, freshly squeezed
- 1½ cup brown or green lentils, rinsed
Instructions
- Heat the oil and sauté aromatics. In a large pot, heat 1.5 tablespoons of olive oil over medium heat. Add the chopped onions and diced carrots, cooking until they soften and become translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add spices and toast. Sprinkle in the ground cumin, coriander, turmeric, sweet paprika, salt, cinnamon, and nutmeg. Stir continuously for 1-2 minutes to release their aromas and flavors, ensuring the spices do not burn.
- Add broth, tomatoes, and sweet potatoes. Pour in 5 cups of the vegetable broth (reserving 2 cups for later), followed by the petite diced tomatoes with their juices. Stir in the sweet potatoes, mixing well to combine everything.
- Simmer lentils and vegetables. Add the rinsed brown or green lentils to the pot. Bring the stew to a boil, then reduce heat to low and cover. Let it simmer gently for about 30-40 minutes or until the lentils and sweet potatoes are tender, stirring occasionally.
- Finish with greens and lemon juice. Once the lentils and vegetables are cooked through, stir in the fresh spinach and the reserved 2 cups of vegetable broth. Allow the spinach to wilt into the stew, then mix in the freshly squeezed lemon juice for a bright, tangy finish.
- Add cilantro and adjust seasoning. Stir in one cup of chopped cilantro, reserving half for garnish. Taste and adjust salt or spices if needed.
- Serve. Ladle the stew into bowls and garnish with the reserved cilantro. Serve warm with crusty bread or over couscous for an authentic Moroccan meal.
Notes
- Rinse lentils thoroughly before cooking to remove dust and debris.
- Use fresh lemon juice for the best brightness; bottled lemon juice may alter the flavor.
- This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- For a thicker stew, cook uncovered for the last 10 minutes to allow some liquid to evaporate.
- This recipe is naturally gluten-free and vegan.
