Moroccan Lentil Stew Recipe
A warm, spice-packed Moroccan stew featuring lentils, chickpeas, and vegetables simmered in a fragrant tomato broth.
Ingredients
- Olive oil – 2 tbsp
- Yellow onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Red bell pepper – 1 diced
- Crushed tomatoes – 1 can 14 oz
- Vegetable broth – 6 cups
- Green or brown lentils – 1 ½ cups rinsed
- Chickpeas – 1 can 15 oz, drained
- Ground cumin – 1 tsp
- Ground cinnamon – ½ tsp
- Smoked paprika – 1 tsp
- Ground turmeric – ½ tsp
- Bay leaf – 1
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Heat olive oil in pot over medium heat.
- Add onion and garlic, sauté 3 minutes.
- Stir in carrots and bell pepper, cook 5 minutes.
- Mix in cumin, cinnamon, paprika, turmeric, salt, and pepper.
- Add lentils, chickpeas, tomatoes, broth, and bay leaf. Stir.
- Bring mixture to boil, then reduce heat.
- Simmer uncovered 35–40 minutes until lentils are tender.
- Remove bay leaf, adjust seasoning.
- Garnish with fresh cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 6 g
- Saturated Fat: 0.9 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Iron: 26%
- Vitamin A: 30%
- Folate: 28%
- Vitamin C: 19%
- Magnesium: 20%
Additional Notes
- Add raisins for a hint of sweetness.
- A squeeze of lemon juice before serving brightens flavors.
- Pair with couscous or warm flatbread for a full Moroccan-inspired meal.