Moroccan Lentil Stew Recipe

Moroccan Lentil Stew

This Moroccan-inspired stew is filled with warm seasonings and flavorful ingredients you might already have in your refrigerator and pantry.

Serves: 6Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1 tbsp. coconut oil
  • 1 small onion, chopped
  • 1 orange bell pepper, chopped
  • 3 carrots, peeled and chopped
  • 1 tsp. ground cinnamon
  • 1 tsp. ground coriander
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. crushed red pepper
  • 1 tsp. salt
  • 2 cloves garlic, minced
  • 1 container (32 oz.) vegetable broth
  • 1 can (28 oz.) crushed tomatoes
  • 1 cup dried lentils
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1⁄2 cup coconut cream, well stirred
  • 1⁄4 cup fresh cilantro, chopped
  • flatbread, to serve

Directions

  • In a Dutch oven over medium heat, add coconut oil. Add onion, bell pepper and carrots. Cook until softened, then stir in cinnamon, coriander, cumin, red pepper, salt and garlic. Cook until fragrant.
  • Stir in tomatoes, broth and lentils. Bring to a boil, then reduce heat to a simmer and cook about 15 minutes. Stir in chickpeas and cook about 10 minutes, until lentils are tender.
  • Serve stew topped with coconut cream, cilantro and flatbread. Refrigerate leftovers.

Serves: 6

Ingredients

  • 1 tbsp. coconut oil
  • 1 small onion, chopped
  • 1 orange bell pepper, chopped
  • 3 carrots, peeled and chopped
  • 1 tsp. ground cinnamon
  • 1 tsp. ground coriander
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. crushed red pepper
  • 1 tsp. salt
  • 2 cloves garlic, minced
  • 1 container (32 oz.) vegetable broth
  • 1 can (28 oz.) crushed tomatoes
  • 1 cup dried lentils
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1⁄2 cup coconut cream, well stirred
  • 1⁄4 cup fresh cilantro, chopped
  • flatbread, to serve

Directions

  • In a Dutch oven over medium heat, add coconut oil. Add onion, bell pepper and carrots. Cook until softened, then stir in cinnamon, coriander, cumin, red pepper, salt and garlic. Cook until fragrant.
  • Stir in tomatoes, broth and lentils. Bring to a boil, then reduce heat to a simmer and cook about 15 minutes. Stir in chickpeas and cook about 10 minutes, until lentils are tender.
  • Serve stew topped with coconut cream, cilantro and flatbread. Refrigerate leftovers.