This Moroccan Lentil Stew fills your kitchen with the warm aroma of cumin, coriander, and sweet tomatoes simmering with earthy lentils. It’s a deeply satisfying, protein-packed meal that’s surprisingly easy to make and perfect for cozy days. You’ll love how the flavors develop, making it a nourishing staple that tastes even better the next day.
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Why You’ll Love This Moroccan Lentil Stew
- Incredibly Flavorful: Warm spices create a fragrant, complex base.
- Nutritious & Satisfying: Packed with protein-rich lentils and hearty vegetables.
- Meal Prep Champion: Tastes even better the next day and freezes beautifully.
- Surprisingly Easy: Mostly a dump-and-simmer situation with minimal effort.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional, for heat)
- 1 ½ cups brown or green lentils, rinsed
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- ⅓ cup chopped fresh cilantro or parsley
- 1 lemon, cut into wedges for serving
Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a sharp knife for prepping the vegetables.
Notes: Using good-quality vegetable broth makes a difference, and don’t skip the fresh lemon at the end—it makes all the flavors pop.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 6 g |
| Carbs: | 52 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t skip toasting the spices. Taking that extra minute to toast the cumin, coriander, and paprika in the oil with the onions unlocks their essential oils and deep, nutty flavors. It’s the foundation of the entire dish.
- Rinse your lentils! Always give your lentils a good rinse in a fine-mesh strainer before using. This removes any dust or debris and ensures your stew isn’t gritty.
- Brown or green lentils are key. These varieties hold their shape beautifully during the simmering process. I’d avoid red or yellow lentils for this recipe, as they tend to break down and turn the stew into more of a purée.
- Fresh ginger makes a difference. While ground ginger can work in a pinch, the bright, zesty punch from freshly grated ginger is irreplaceable. It adds a layer of freshness that cuts through the richness.
How to Make Moroccan Lentil Stew
Step 1: Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. You’ll notice the kitchen starting to smell amazing already. Then, stir in the minced garlic and grated ginger, cooking for just one more minute until fragrant—be careful not to let the garlic burn.
Step 2: Add the diced carrot and red bell pepper to the pot. Cook for another 5 minutes, stirring now and then, until the vegetables just begin to soften. This quick sauté helps to build a deeper flavor base for your stew.
Step 3: Now for the magic! Sprinkle in all your ground spices—the cumin, coriander, smoked paprika, turmeric, cinnamon, and optional cayenne. Stir constantly for about 30-60 seconds. You’ll see the spices coat the vegetables and you’ll get this incredible, toasty aroma. This step is crucial for waking up the spices.
Step 4: Pour in the rinsed lentils, the can of diced tomatoes with their juices, and the vegetable broth. Add the single bay leaf for that subtle, underlying herbal note. Give everything a good stir to combine, making sure to scrape up any tasty bits stuck to the bottom of the pot.
Step 5: Increase the heat to high and bring the stew to a lively boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30-40 minutes. You’re looking for the lentils to be tender but not mushy.
Step 6: After the simmering time, remove the pot from the heat. Take out and discard the bay leaf. Season the stew generously with salt and black pepper to your taste. Stir in most of the chopped fresh cilantro or parsley, saving a little for garnish. Let the stew sit for 5 minutes off the heat before serving—this allows the flavors to marry perfectly. Serve each bowl with a generous wedge of lemon to squeeze over the top.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 4–5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Fluffy Couscous or Quinoa — The light, fluffy grains are perfect for soaking up the flavorful stew broth, making every bite complete.
- Warm, Toasted Pita or Naan Bread — Perfect for tearing and dipping right into the bowl, adding a lovely chewy texture contrast.
- A Simple Side Salad with a Lemon Vinaigrette — The crisp, acidic salad provides a refreshing counterpoint to the warm, spiced stew.
Drinks
- Fresh Mint Tea — A classic Moroccan pairing; the sweet, herbal notes of the tea cleanse the palate and complement the spices beautifully.
- A Light-Bodied Red Wine like a Pinot Noir — The wine’s fruity notes won’t overpower the stew and will highlight its earthy, spiced character.
- Sparkling Water with a Lemon Twist — The bubbles and citrus are incredibly refreshing and help balance the richness of the meal.
Something Sweet
- Orange and Cinnamon Olive Oil Cake — The citrus and spice in the cake are a natural, elegant extension of the flavors in the stew.
- Baklava — The honey-sweetened, flaky phyllo pastry with nuts offers a rich and satisfying end to the meal.
- Date and Walnut Stuffed Figs — A simple, no-bake treat that echoes the traditional flavors of North Africa perfectly.
Top Mistakes to Avoid
- Overcooking the lentils. Simmer just until the lentils are tender. If you cook them for too long, they’ll turn to mush and you’ll lose that wonderful texture. I’ve messed this up before too, and it turns the stew into a thick paste.
- Burning the garlic and spices. Garlic burns in a flash and burnt spices taste bitter. Keep the heat at medium and stir constantly when you add them. If you smell them toasting quickly, that’s good; if you smell them burning, it’s
Moroccan Lentil Stew
Make this easy, flavorful Moroccan Lentil Stew for a healthy, protein-packed meal. It's perfect for meal prep and cozy dinners. Get the recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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1 large carrot (diced)
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1 red bell pepper (diced)
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1 ½ tsp ground cumin
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1 tsp ground coriander
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1 tsp smoked paprika
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½ tsp ground turmeric
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¼ tsp ground cinnamon
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¼ tsp cayenne pepper (optional, for heat)
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1 ½ cups brown or green lentils (rinsed)
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1 can diced tomatoes (14.5 oz, undrained)
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6 cups vegetable broth
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1 bay leaf
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Salt and black pepper (to taste)
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⅓ cup chopped fresh cilantro or parsley
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1 lemon (cut into wedges for serving)
Instructions
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Heat the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. You’ll notice the kitchen starting to smell amazing already. Then, stir in the minced garlic and grated ginger, cooking for just one more minute until fragrant—be careful not to let the garlic burn.01
-
Add the diced carrot and red bell pepper to the pot. Cook for another 5 minutes, stirring now and then, until the vegetables just begin to soften. This quick sauté helps to build a deeper flavor base for your stew.02
-
Now for the magic! Sprinkle in all your ground spices—the cumin, coriander, smoked paprika, turmeric, cinnamon, and optional cayenne. Stir constantly for about 30-60 seconds. You’ll see the spices coat the vegetables and you’ll get this incredible, toasty aroma. This step is crucial for waking up the spices.03
-
Pour in the rinsed lentils, the can of diced tomatoes with their juices, and the vegetable broth. Add the single bay leaf for that subtle, underlying herbal note. Give everything a good stir to combine, making sure to scrape up any tasty bits stuck to the bottom of the pot.04
-
Increase the heat to high and bring the stew to a lively boil. Once it’s bubbling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 30-40 minutes. You’re looking for the lentils to be tender but not mushy.05
-
After the simmering time, remove the pot from the heat. Take out and discard the bay leaf. Season the stew generously with salt and black pepper to your taste. Stir in most of the chopped fresh cilantro or parsley, saving a little for garnish. Let the stew sit for 5 minutes off the heat before serving—this allows the flavors to marry perfectly. Serve each bowl with a generous wedge of lemon to squeeze over the top.06
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