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Moroccan Lentils - Stew

Creamy and comforting moroccan lentils with vegetables for the perfect one pot meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main
Cuisine Moroccan
Servings 2 servings

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!

Nutrition

Serving: 1servingCarbohydrates: 56gProtein: 18gFat: 16.5gSaturated Fat: 2.5gPotassium: 1350mgFiber: 16gCalcium: 90mgIron: 7mg
Keyword Lentils
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