Moroccan Spiced Lentil Stew

Name: Moroccan Spiced Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, chopped; 1 bell pepper, chopped; 1 zucchini, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Juice of 1 lemon; Fresh cilantro for garnish

Highlighted under: Global Flavors

I always find myself craving a hearty and comforting meal, and this Moroccan Spiced Lentil Stew never disappoints. Packed with aromatic spices and tender lentils, I love how it warms me from the inside out. The addition of fresh vegetables and a hint of lemon adds a delightful brightness. Not only is it satisfying, but it’s also incredibly nutritious. This dish is perfect for those busy weeknights when I want something quick, healthy, and full of flavor. Let's dive into this sumptuous recipe that's sure to please everyone.

Created by

Anna

Last updated on 2026-02-24T19:03:18.528Z

When I first made this Moroccan Spiced Lentil Stew, I was amazed at how the combination of spices transformed simple ingredients into something extraordinary. The warm notes of cumin and coriander mixed with the earthy lentils create a robust flavor profile that is incredibly satisfying. I recommend cooking the stew low and slow to really allow the flavors to meld beautifully.

One key tip I discovered is to serve this stew with a dollop of yogurt and a sprinkle of fresh cilantro on top. It enhances the dish by adding a creamy contrast and a pop of freshness, making it truly irresistible!

You'll Love This Recipe Because
It’s a cozy meal that’s easy to prepare.
Rich in flavor with a wonderful mix of spices.
Nutrient-dense and vegan-friendly.

Understanding the Ingredients

This stew's richness stems from the combination of spices, particularly cumin and coriander, which provide a warm, earthy flavor. Cumin brings a nutty undertone while coriander adds a slight citrus note that complements the lentils beautifully. I find that using freshly ground spices can elevate the dish even further, enhancing the aroma and flavor profile of each bite. If you don’t have ground spices on hand, feel free to substitute with whole seeds, just be sure to toast them lightly to release their essential oils before grinding.

Lentils are the hero of this stew, not just for their hearty texture but also for their nutritional profile. They are packed with protein, fiber, and essential nutrients, making this dish filling and satisfying. When rinsing lentils, check for small stones or debris, which are not uncommon. Additionally, if you're short on time, you can use canned lentils; however, reduce the cooking time significantly during the simmering phase—just enough to meld the flavors.

Perfecting Your Stew Technique

Sautéing the onions and garlic until they become translucent is crucial for developing the flavor base of the stew. Don’t rush this step; allowing the onions to cook gently will bring out their natural sweetness and create a wonderful aroma in your kitchen. I usually aim for a medium heat—too high, and they may burn, too low, and they’ll take too long to cook.

When adding the remaining vegetables, keep in mind that their cooking times vary. Carrots and bell peppers will soften quicker, while zucchini needs just a quick cook time at the end. This not only preserves their vibrant texture but also enhances the overall freshness of the dish. If you find your zucchini releases too much moisture, you can adjust by cooking it separately and adding it right before serving.

Ingredients

For the Stew

1 cup green or brown lentils, rinsed
1 large onion, diced
2 cloves garlic, minced
2 carrots, chopped
1 bell pepper, chopped
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
Salt and pepper to taste
Juice of 1 lemon
Fresh cilantro for garnish

Make sure to adjust spices to your personal taste.

Instructions

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion and garlic; sauté until translucent, about 5 minutes.

Add Carrots and Bell Pepper

Stir in the chopped carrots and bell pepper. Cook for another 5 minutes until softened.

Combine Lentils and Spices

Add the rinsed lentils, diced tomatoes, cumin, coriander, cinnamon, smoked paprika, and vegetable broth. Stir well to combine.

Simmer the Stew

Bring to a boil, then reduce heat to low. Cover and let it simmer for about 30 minutes, or until the lentils are tender.

Finish with Zucchini and Lemon

Stir in the zucchini and lemon juice, cooking for an additional 5 minutes. Season with salt and pepper to taste.

Serve

Ladle the stew into bowls, garnish with fresh cilantro, and enjoy!

This stew can be stored in the fridge for up to 3 days.

Pro Tips

Feel free to add other vegetables such as sweet potatoes or spinach for extra nutrition.

Storage and Meal Prep

This Moroccan Spiced Lentil Stew is perfect for meal prep; it tastes even better the next day after the flavors have melded. Store in an airtight container in the refrigerator for up to five days. You can also freeze individual portions for a quick, nutritious meal later. Just ensure the stew is completely cooled before transferring it to freezer-safe containers.

When you reheat the stew, do so gently on the stovetop or in the microwave. If it appears too thick after freezing, simply stir in a bit of vegetable broth or water to achieve your desired consistency. I often find that a splash of fresh lemon juice brightens the flavors again after reheating.

Variations and Serving Suggestions

To add more depth to your stew, consider incorporating other vegetables like spinach or kale, which can be stirred in just before serving. For added protein, you can introduce chickpeas or even serve the stew over a bed of quinoa for a complete meal. If you're not a fan of zucchini, diced sweet potatoes or butternut squash work wonderfully as a substitute.

For serving, a dollop of coconut yogurt or a sprinkle of pomegranate seeds can add a refreshing contrast and an extra layer of flavor. Pair this stew with crusty bread or over rice for an enjoyable, hearty meal. I often enjoy it with a simple side salad to balance the dish and enhance the experience.

Questions About Recipes

→ Can I use dried lentils instead of canned?

Absolutely! Just make sure to rinse and soak them beforehand to reduce cooking time.

→ Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free, making it a great option for those with gluten sensitivities.

→ What can I serve with this stew?

It pairs wonderfully with crusty bread or served over rice or quinoa.

→ Can I freeze this stew?

Yes, this stew freezes well. Cool completely before transferring to an airtight container.