Moroccan Lentil Stew with Raisins
Savor the rich, warming flavors of this Moroccan Lentil Stew with Raisins, a vibrant one-pot dish brimming with aromatic spices and wholesome ingredients. Perfect for cozy weeknight dinners, this hearty stew features tender green lentils simmered with a medley of cumin, coriander, cinnamon, and smoked paprika, creating a fragrant, savory base. Sweet bursts of raisins add a delightful contrast, while fresh cilantro and a squeeze of lemon juice brighten every spoonful. Ready in just under an hour, this vegan and gluten-free recipe is a nutritious addition to your meal rotation, packed with plant-based protein and fiber. Serve it with crusty bread or over fluffy couscous for a satisfying, Moroccan-inspired feast that'll transport your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons crushed red pepper flakes
- 1.5 cups green lentils, rinsed
- 1 14-ounce can diced tomatoes with juices
- 5 cups vegetable broth
- 1 bay leaf
- 0.5 cups raisins
- 0.25 cups fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Sprinkle the ground cumin, coriander, cinnamon, smoked paprika, turmeric, and crushed red pepper flakes over the vegetables. Cook for 1 minute to toast the spices and release their aromas.
Add the rinsed green lentils, diced tomatoes (with their juices), vegetable broth, and bay leaf to the pot. Stir well to combine.
Raise the heat to high and bring the stew to a boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
Stir in the raisins and continue cooking uncovered for an additional 10-15 minutes, or until the lentils are tender and the stew has thickened slightly.
Remove and discard the bay leaf. Stir in the fresh lemon juice, chopped cilantro, salt, and black pepper. Adjust seasoning to taste.
Ladle the stew into bowls and serve hot. Optionally, garnish with extra cilantro or a dollop of plain yogurt.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1498 mg | 32% | |
*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.
