Moroccan Lentil Stew

I was surprised by how much I liked this. It may not look like much, but the combination of flavors was really good and it was, as most of the recipes I try are, super-easy. I think, however, that next time I will serve it over rice. It was quite a heavy stew and I think the rice would have lightened it up a bit.

This recipe is adapted from the Everyday Happy Herbivore book.


Moroccan Lentil Stew
Recipe type: Soup
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • ½ cup brown lentils
  • 1 14-oz can diced tomatoes
  • 1 large carrot, sliced
  • 1 celery stalk, sliced
  • 1 tsp garam masala
  • 1 tsp paprika
  • ½ tsp minced ginger
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp mild curry powder
  1. Saute onion and garlic over high heat.
  2. Add remaining ingredients in order and bring to a boil. Cover, reduce heat to low, and cook until lentils are soft and tender.
  3. Transfer half the stew to a blender and puree until smooth, then mix it back in with remaining stew. Or, use an immersion blender.
  4. Cover and leave on warm stove for several minutes so that the flavor further develops.

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