Moroccan Lentil and Kale Stew
Warm your soul with this hearty and nutrient-packed Moroccan Lentil and Kale Stew, a vibrant dish bursting with aromatic spices and wholesome ingredients. Combining protein-rich green lentils, tender kale, and a fragrant medley of cumin, coriander, cinnamon, and turmeric, this vegan stew delivers bold flavors with every spoonful. Enhanced with the tangy brightness of fresh lemon juice and a hint of heat from red pepper flakes, it's the perfect balance of comfort and zest. Ready in just an hour and loaded with plant-based goodness, this one-pot recipe is ideal for meal prep or cozy weeknight dinners. Serve it with a sprinkle of fresh cilantro for a delicious and satisfying experience that will transport your taste buds straight to Morocco.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 1 cup green lentils, rinsed
- 6 cups vegetable broth
- 4 cups kale, stems removed and chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and diced carrots, and cook for another 2 minutes.
Add the ground cumin, coriander, cinnamon, paprika, turmeric, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Mix in the tomato paste and cook for 1 more minute, stirring constantly.
Stir in the diced tomatoes, green lentils, and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, or until the lentils are tender.
Add the chopped kale, lemon juice, salt, and black pepper to the pot. Simmer for 5-7 minutes until the kale is wilted and tender.
Taste and adjust seasonings as needed.
Serve the stew warm, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6463 mg | 281% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 55.7 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1074 mg | 83% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 7004 mg | 149% | |
*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.
