-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Moroccan Lentil Stew offers a hearty, plant-based dinner option that’s perfect for any night of the week. It melds the rich, aromatic flavors typical of North African cuisine—like cumin, coriander, and cinnamon—with the nutritional powerhouse of lentils and vegetables. Every spoonful brings a comforting warmth, making it a delightful dish during colder months, yet it’s light enough to enjoy year-round. Carrots, tomatoes, and spinach are simmered with lentils in a broth infused with garlic, ginger, and a hint of harissa for a little kick. The result is a colorful, inviting stew that’s not only satisfying but also packed with proteins, vitamins, and minerals. It’s a testament to the fact that vegan meals can be as nutritious as they are flavorful.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 2 large carrots, diced
- 1 can (14 oz) diced tomatoes
- 3 cups baby spinach
- Salt and pepper to taste
- 1 teaspoon harissa (optional)
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, ginger, cumin, coriander, cinnamon, and cayenne. Cook, stirring, for 1 minute.
- Stir in lentils, broth, carrots, and tomatoes (with their juice). Bring to a boil, then reduce heat and simmer, covered, until lentils are tender, about 35 minutes.
- Add spinach and cook until wilted, about 5 minutes. Season with salt, pepper, and harissa (if using).
- Serve hot, garnished with fresh cilantro.
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African, Arab, Cuisines, Dairy-Free, Dinner, Savory, Soups, Winter | No Comments » on Moroccan Lentil Stew