There's something truly comforting about a steaming bowl of warming Moroccan lentils. This dish is as nourishing as it is flavorful. This recipe is simple, wholesome, and deeply satisfying - whether you enjoy it as a cozy weeknight dinner, a festive side dish, or a meal-prep favorite for the week.
What makes this recipe special? It's a flexible base that can be turned into a lighter Moroccan lentil soup or a heartier Moroccan lentil stew. This is how I enjoyed this dish when I was in Morocco, as there are many versions. this is your ultimate guide to authentic Moroccan lentils.
Lentils, or 'adass' in Moroccan Arabic, are a staple in Moroccan kitchens and have been enjoyed for centuries. This dish is especially popular during cooler months when families gather around the table to share warm, nourishing stews.
This recipe is part of my collection of naturally vegan dishes, where I explore recipes that are naturally plant based. This Moroccan zaalouk is also part of it, and this other italian dish, stewed lentils, uses lentils in a similar way.
Ingredients
Each ingredient in this dish has a purpose: together, they create the earthy, aromatic balance that defines Moroccan lentils.
- Lentils - the heart of the dish, providing plant-based protein.
- Potatoes - add body and make the stew more filling and creamy.
- Carrots - natural sweetness balances the spices.
- Onion - a key base for almost all Moroccan cooking
- Garlic - layers in depth and richness
- Olive oil - enhances flavor and keeps the dish authentically Mediterranean
- Tomato paste - adds color and a subtle tang
- Cumin - earthy and grounding, quintessential in Moroccan cuisine
- Paprika - sweet smokiness that brightens the dish
- Ginger - a hint of warmth without overpowering
- Black pepper & salt - for balance
- Bay leaf - optional, but it adds a subtle herbal note
- Fresh cilantro or parsley - a burst of freshness to finish
See recipe card for quantities.
Instructions
Here's how to cook lentils Moroccan style.
Chop the onion finely.
Sauté the aromatics
Heat olive oil in a pot. Add onion with salt and cook until soft and fragrant (about 5 minutes). Stir in minced garlic and cook for 1 minute, stirring.
Chop the carrots into small dices. Cut them into 2-3 even sections. Slice each section lengthwise into planks about ¼-inch thick. Stack the planks, cut them into long strips, then turn the strips sideways and cut into small cubes.
Peel the potatoes and chop them in a similar size to the carrots. Slice the potato lengthwise into ½-inch thick slabs. Stack 2-3 slabs, cut them into strips, then rotate and cut crosswise into cubes. Aim for even ½-inch cubes so they cook at the same speed as the carrots and lentils.
Toast the spices
Add cumin, paprika, ginger, and black pepper. Toast briefly (30 seconds) before adding tomato paste. Cook 1-2 minutes until the paste deepens in color.
Build the stew
Add rinsed lentils, potatoes, carrots. Stir to coat with the spice mixture. Pour in vegetable broth. Then add a bay leaf.
Simmer
Cover and simmer on low heat for 30-40 minutes until lentils and vegetables are tender. Keep an eye on it and add more broth or water if needed if it reduced too quickly. I like it more like a stew but you can also make it more soupy by adding more water!
Finish & serve
Remove the bay leaf, adjust seasoning, and stir in fresh parsley (or coriander). Let the soup rest for 5 minutes before serving, this will help thicken it!
Hint: Letting the lentils rest allows the flavors to deepen and the stew to thicken naturally.
Substitutions
- Ginger powder - you can use fresh ginger and add it together with the minced garlic
- Onion - red onion or shallots work well too.
Variations
- Spicy - add chili flakes or fresh harissa for heat
- More greens - stir in spinach or kale for more greens.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Top Tip
Don't skip toasting the spices! That quick step unlocks their oils and makes a world of difference in flavor.
Related
Looking for other recipes like this? Try these:
Moroccan Lentils - Stew
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon salt adjust as needed
- ½ teaspoon ground cumin
- ½ teaspoon sweet paprika
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper or to taste
- 2 tablespoon tomato paste
- 1 medium potato or 2-3 small potatoes, peeled and diced (about 250 g / 8.8 oz)
- 4 small carrots, diced (150 g / 5.3 oz)
- ¾ cup dry whole lentils, green or brown work best, rinsed and drained (150 g / 5.3 oz)
- 2 ½ cups vegetable broth
- 1 bay leaf optional
- 2 tablespoon fresh cilantro or parsley chopped
Pairing
- bread or rice
Instructions
- Chop the onion finely.1 medium onion
- Sauté the aromatics
- Heat olive oil in a pot. Add chopped onion with salt and cook until soft and fragrant (about 5 minutes). Stir in minced garlic and cook for 1 minute, stirring.2 tablespoon olive oil, 3 cloves garlic, ½ teaspoon salt
- Chop the carrots into small dices. Cut them into 2-3 even sections. Slice each section lengthwise into planks about ¼-inch thick. Stack the planks, cut them into long strips, then turn the strips sideways and cut into small cubes.Peel the potatoes and chop them in a similar size to the carrots. Slice the potato lengthwise into ½-inch thick slabs. Stack 2-3 slabs, cut them into strips, then rotate and cut crosswise into cubes. Aim for even ½-inch cubes so they cook at the same speed as the carrots and lentils.4 small carrots, diced, 1 medium potato or 2-3 small potatoes, peeled and diced
- Toast the spices
- Add cumin, paprika, ginger, and black pepper. Toast briefly (30 seconds) before adding tomato paste. Cook 1-2 minutes until the paste deepens in color.½ teaspoon ground cumin, ½ teaspoon sweet paprika, ¼ teaspoon ground ginger, ¼ teaspoon black pepper, 2 tablespoon tomato paste
- Build the stew
- Add rinsed lentils, potatoes, carrots. Stir to coat with the spice mixture. Pour in vegetable broth. Then add a bay leaf.¾ cup dry whole lentils, green or brown work best, rinsed and drained, 2 ½ cups vegetable broth, 1 bay leaf
- Simmer
- Cover and simmer on low heat for 30-40 minutes until lentils and vegetables are tender. (Do check the time needed on the lentils package) Keep an eye on it and add more broth or water if needed if it reduced too quickly. I like it more like a stew but you can also make it more soupy by adding more water!2 tablespoon fresh cilantro or parsley
- Finish & serve
- Remove the bay leaf, adjust seasoning, and stir in fresh parsley (or coriander). Let the soup rest for 5 minutes before serving, this will help thicken it!
- Serve, drizzle with some extra olive oil and serve with some bread or rice!
Leave a Reply