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Moroccan Lentil Stew

Hearty vegetarian stew with the robust spices of Morocco.
Moroccan Lentil Stew

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


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


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

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Moroccan Lentil Stew

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WesC picWesC

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

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