Print

Moroccan Lentil Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 79 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add cilantro and adjust seasoning. Stir in one cup of chopped cilantro, reserving half for garnish. Taste and adjust salt or spices if needed.
  7. 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.

Find it online: https://justsosavory.com/moroccan-lentil-stew-recipe/