home
home








REGISTER for FREE to...
  • Save Recipes in Your Own Recipe Box
  • Keep Track of Recipes you like/dislike
  • Share Your Comments/Tips on Recipes
REGISTER





Moroccan Lentil Stew

Hearty vegetarian stew with the robust spices of Morocco.

like YEP RATING: 90% (10 total votes)
Moroccan Lentil Stew


Servings: 8
Total Time: 2.5 hours
Recipe by: Rae

Ingredients

1TBSP olive oil
1 cup red onions, diced
1 cup carrots, diced
1 cup celery, diced
2 TBSP ginger root, minced
1 TBSP garlic, minced
1 TBSP parsley
1 TBSP cilantro
1 tsp turmeric
1 tsp cinnamon
2 tsp paprika
3/4 tsp cumin
3/4 tsp red pepper flakes
1 TBSP tomato paste
1 tsp salt
1/4 tsp pepper
14 oz can tomatoes, pulsed
1/4 cup cooking sherry
6 cups vegetable broth
1 1/4 cups lentils ( i used red lentils)
1/2 to 1 can chick peas
Lemon wedges


Directions

1. In a Dutch oven over high heat, heat the oil until it begins to show wisps of smoke.

2. Add the carrots, celery and onions to the pot and stir for about 4 minutes.

3. Add the ginger and garlic and stir 2 minutes more.

4. Turn the heat down to medium and add all the spices. Stir for about 1 minute.

5. Add the tomato paste and stir for about 2 minutes.

6. Add tomatoes, sherry, vegetable broth, and lentils bring to a boil.

7. Turn to a teeny tiny low flame and simmer 2 hours stirring occasionally.

8. Stir in chick peas and cook 10 more minutes. Serve with lemon wedges.

Notes/Tips

Notes: fresh chopped cilantro and plain yogurt make a great topping as well.



Recipe Feedback


Did you like this recipe?



Got some tips or comments for this recipe?

WesC pic WesC


Fantastic! The spice combination is spot on, and the combination of lentils and chickpeas give it a great texture.



Moroccan Lentil Stew





Kitchen Essentials
Affiliate links to products we use and recommend