Moroccan Lentil Stew
A warm, spiced lentil stew built on lentils, aromatics, and warm spices. Vegetables and broth simmer together into a thick, fragrant dish served as a one-pot meal or over grain.
Ingredients
Method
Dice the onion, carrot, and celery; mince the garlic and ginger.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.
Stir in the garlic and ginger; cook for 1 minute until fragrant.
Add the cumin, paprika, and cinnamon; stir and cook for 30 seconds.
Add the lentils, vegetable broth, canned tomatoes, carrot, and celery to the pot.
Bring to a simmer, then reduce heat to low and cover partially. Simmer for 30–35 minutes, stirring occasionally, until lentils are tender and broth has thickened.
Stir in lemon juice and season with salt and black pepper to taste.
Ladle into bowls and garnish with fresh cilantro. Serve hot, optionally with bread or over rice or couscous.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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