Marrakesh Lentil Stew
Dive into the vibrant, aromatic world of Moroccan-inspired cooking with this Marrakesh Lentil Stew—a hearty, plant-based recipe brimming with bold spices and wholesome ingredients. This comforting stew combines tender lentils, sweet potatoes, and a medley of vegetables, all simmered in a fragrant broth infused with cumin, cinnamon, turmeric, and paprika. A touch of fresh ginger and a zesty squeeze of lemon juice elevate the flavors, while hints of crushed red pepper add a subtle kick. Perfect as a cozy, weeknight meal or a make-ahead option for meal prep, this nutrient-rich stew is as satisfying as it is flavorful. Garnish with fresh cilantro for a burst of color and serve with crusty bread or over rice for a complete, soul-warming experience. Whether you're seeking a gluten-free or vegetarian dish, this one-pot wonder is guaranteed to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoon crushed red pepper flakes
- 1 can (14.5 ounces) diced tomatoes (canned, with juices)
- 6 cups vegetable broth
- 1.5 cups dry green or brown lentils, rinsed
- 1 medium sweet potato, peeled and cubed
- 2 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 more minute until fragrant.
Add the ground cumin, cinnamon, turmeric, paprika, and crushed red pepper flakes. Stir well to coat the vegetables in the spices, cooking for 30 seconds.
Pour in the canned diced tomatoes and their juices, and stir to combine.
Add the vegetable broth, rinsed lentils, sweet potato cubes, and bay leaves. Stir well.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
Remove the bay leaves and season the stew with salt and black pepper. Adjust seasoning to taste.
Stir in the fresh lemon juice just before serving for a bright, zesty flavor.
Serve the stew hot, garnished with chopped fresh cilantro if desired. Enjoy with crusty bread or over rice for a more filling meal.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6823 mg | 297% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 60.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6376 mg | 136% | |
*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.
