Spicy Moroccan Lentil Stew
This stew is a warm hug in a bowl, filled with vibrant spices and hearty lentils. I love how it makes my kitchen smell like a Moroccan spice market while being completely nourishing.
Whenever I make this Spicy Moroccan Lentil Stew, it feels like I'm inviting a little piece of Morocco into my home.
The combination of spices brings me such joy, and it’s amazing how something so simple can be so flavorful.
Plus, lentils are packed with protein and fiber, making this dish both satisfying and healthy.
I often whip this up on chilly evenings when I want something comforting and nourishing.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Lentils are super versatile and packed with protein, so feel free to use whatever kind you have on hand. I often use green or brown lentils because they hold their shape well. The spices really make this stew sing, so don’t skip out on those! If you want a milder version, use less cayenne pepper.
Tips & Notes
- •I keep my spices in glass jars - they stay fresh for ages!
- •If I want to make it creamier, I sometimes blend a cup of the stew and stir it back in.
Recipe Variations
- •You can throw in some diced sweet potatoes for extra sweetness and texture!
- •Sometimes, I add a splash of coconut milk at the end for a rich, creamy finish.
Storage & Freezing
Let any leftovers cool completely, then store in an airtight container in the fridge for up to 5 days. You can also freeze portions for up to 3 months. Just reheat on the stovetop or in the microwave when you're ready to enjoy.
Frequently Asked Questions
Can I make this stew ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.
What can I serve with this stew?
I love pairing it with some crusty bread or over a bed of quinoa or rice for a complete meal.
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This stew is a warm hug in a bowl, filled with vibrant spices and hearty lentils. I love how it makes my kitchen smell like a Moroccan spice market while being completely nourishing.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the veggies are softened.
- 2
Stir in the minced garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for another minute until the spices are fragrant.
- 3
Add the diced tomatoes and vegetable broth to the pot, stirring to combine.
- 4
Bring the mixture to a boil, then add the lentils. Reduce heat to a simmer and cover the pot. Let it cook for about 30 minutes, stirring occasionally.
- 5
After 30 minutes, check the lentils. They should be tender. If the stew is too thick, you can add a bit more broth or water.
- 6
Stir in the chickpeas and spinach, cooking for an additional 5 minutes until the spinach has wilted.
- 7
Remove from heat and stir in the lemon juice. Taste and adjust the seasoning with salt and black pepper.
- 8
Serve hot, and enjoy the cozy, spicy goodness!
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