Crock Pot Moroccan Lentil Stew
Warm and fragrant, Crock Pot Moroccan Lentil Stew is the perfect blend of hearty comfort and exotic spice. This slow-cooked vegan dish combines tender lentils with vibrant vegetables like carrots, celery, and red bell pepper, all simmered in a luscious tomato-based broth infused with warming spices such as cumin, coriander, cinnamon, and turmeric. Fresh baby spinach and a splash of zesty lemon juice add a burst of freshness, while fragrant cilantro tops it all off for an aromatic finish. With minimal prep and the convenience of a crock pot, this gluten-free, plant-based meal is perfect for busy weeknights or cozy meal prepping. Serve it with crusty bread or fluffy quinoa for a satisfying dish packed with flavor and nourishment.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 1 medium red bell pepper, diced
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 cup uncooked green or brown lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional)
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 cups baby spinach
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 tablespoons fresh lemon juice
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté for 3-4 minutes, until softened.
Add the minced garlic, carrots, celery, and red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Transfer the cooked vegetables to your crock pot.
Add the canned diced tomatoes (with their juices), tomato paste, vegetable broth, and lentils to the crock pot.
Stir in the cumin, coriander, cinnamon, turmeric, paprika, cayenne pepper (if using), salt, and black pepper.
Cover the crock pot and cook on low for 6-7 hours, or on high for 3-4 hours, until the lentils are tender and the flavors are blended.
After cooking, stir in the baby spinach and allow it to wilt for 5-10 minutes while still on the warm setting.
Just before serving, stir in the fresh lemon juice to brighten the flavors.
Serve the stew warm, garnished with freshly chopped cilantro. Enjoy with crusty bread or over cooked quinoa for a complete meal.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4582 mg | 199% | |
| Total Carbohydrate | 201.2 g | 73% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 40.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4057 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
