Lentil Stew a La Fez
Embark on a culinary journey to the vibrant streets of Morocco with this hearty and aromatic Lentil Stew a La Fez. Packed with nutrient-rich lentils, fresh vegetables, and greens like spinach or kale, this one-pot wonder is infused with a medley of warm spices including cumin, coriander, cinnamon, and turmeric, giving it a deep, earthy flavor profile. A touch of fresh lemon juice and cilantro adds a zesty brightness, perfectly balancing the robust flavors. Simmered to perfection in a rich tomato and vegetable broth, this stew is both comforting and nutritious, making it an ideal choice for a satisfying weeknight dinner or a make-ahead meal. Ready in just over an hour, this vegetarian-friendly dish is as easy to prepare as it is delicious, and it pairs wonderfully with crusty bread or fluffy couscous.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1.5 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 4 cups baby spinach or kale
- 0.25 cup fresh cilantro, chopped
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, diced carrots, and celery, and cook for another 5 minutes, stirring occasionally.
Sprinkle in the ground cumin, coriander, cinnamon, paprika, and turmeric. Stir well to coat the vegetables in the spices, cooking for 1 minute until fragrant.
Add the tomato paste and stir it into the vegetables, cooking for 1-2 minutes to deepen the flavor.
Pour in the rinsed lentils, vegetable broth, and canned diced tomatoes. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 35-40 minutes, stirring occasionally, until the lentils are tender.
Once the lentils are cooked, stir in the baby spinach or kale and cook for 3-5 minutes until wilted.
Add the chopped cilantro, salt, black pepper, and lemon juice. Stir well to incorporate.
Taste and adjust the seasoning if needed. Serve the stew warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.4 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1138 mg | 24% | |
*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.
