Moroccan Lentil Stew
Ladies, grab your aprons and taste buds—because we’re traveling to Morocco without booking a flight or dealing with airport security. This Moroccan Lentil Stew delivers bold flavor, aromatic spices, and that “wow, I actually cooked this?” moment. It’s rich, vibrant, and totally plant-powered—because who needs meat when lentils and chickpeas steal the show? Each spoonful feels like a cozy vacation with turmeric sunsets and cumin dreams. You’ll stir, simmer, and feel suspiciously accomplished. It’s vegan, affordable, and won’t ghost you like that fitness routine. So light a candle, pour tea, and let your stew do the flirting.
Moroccan Lentil Stew
A vibrant Moroccan Lentil Stew infused with warm spices, hearty lentils, and vegetables—perfectly comforting, vegan, and bursting with authentic flavor in every spoonful.
Ingredients
- 1 ½ cups dried brown or green lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 1 red bell pepper chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper optional, for spice queens
- 1 cup cooked chickpeas
- Salt and pepper to taste
- Juice of ½ lemon
- 2 tablespoons fresh cilantro or parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and aromatic, about 5 minutes.
- Add garlic, carrots, and bell pepper. Stir for 5 minutes until veggies start acting tender.
- Toss in lentils, diced tomatoes, chickpeas, and broth. Add cumin, paprika, cinnamon, turmeric, cayenne, salt, and pepper.
- Stir like a pro, bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils are tender.
- Add lemon juice and fresh herbs. Stir for that final “chef’s kiss” moment.
- Serve hot with couscous, quinoa, or crusty bread—and a smug sense of accomplishment.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 5.5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 18 g
Vitamins and Minerals (Per Serving)
- Iron: 30%
- Vitamin A: 40%
- Folate: 35%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes / Tips
- Add a splash of coconut milk for creaminess and a hint of luxury.
- Top with toasted almonds for crunch and Instagram glory.
- Leftovers taste even better the next day—because flavor maturity is a thing.
- Freeze portions for lazy-week magic.
- Pair with mint tea, fuzzy socks, and zero guilt—it’s vegan perfection in a pot.
