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Moroccan Spiced Lentil Stew

A hearty, fragrant Moroccan-style stew featuring protein-rich brown lentils, aromatic spices, and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups dried brown lentils rinsed
  • 2 tbsp olive oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 2 large carrots diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 4 cups vegetable broth
  • 1 can crushed tomatoes 14 oz
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp lemon juice

Equipment

  • Large heavy-bottomed pot
  • Fine-mesh sieve

Method
 

Cooking Process
  1. Heat olive oil in a large heavy-bottomed pot over medium heat until it shimmers.
  2. Add the diced onion and sauté for 5 minutes until translucent and soft.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add carrots and cook for 3 minutes until they begin to soften.
  5. Stir in cumin, coriander, cinnamon, and paprika for 30 seconds until aromatic.
  6. Pour in crushed tomatoes and stir to combine, scraping the bottom of the pot.
  7. Add the rinsed lentils and vegetable broth.
  8. Bring to a boil, then reduce heat to low and cover.
  9. Simmer for 35 to 40 minutes until lentils are tender.
  10. Remove from heat, stir in lemon juice and cilantro, and let sit for 5 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.