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!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 more minute until fragrant.

Step 4

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.

Step 5

Pour in the canned diced tomatoes and their juices, and stir to combine.

Step 6

Add the vegetable broth, rinsed lentils, sweet potato cubes, and bay leaves. Stir well.

Step 7

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.

Step 8

Remove the bay leaves and season the stew with salt and black pepper. Adjust seasoning to taste.

Step 9

Stir in the fresh lemon juice just before serving for a bright, zesty flavor.

Step 10

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

Serving size	2822.4 grams (2822.4g)

Amount per serving	% Daily Value*
Calories	1555

Total Fat 44.70g	57%
Saturated Fat 7.50g	38%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 6823mg	297%
Total Carbohydrate 241.10g	88%
Dietary Fiber 63.70g	228%
Total Sugars 60.90g
Protein 65.70g	131%

Vitamin D 0IU	0%
Calcium 638mg	49%
Iron 27mg	152%
Potassium 6376mg	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.

Source of Calories

Fat: 24.7%

Protein: 16.1%

Carbs: 59.2%