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Moroccan Lentil Stew

This Moroccan Lentil Stew is made with two powerhouse vegan proteins - lentils and chickpeas - and simmered with aromatic spices.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 Medium Yellow Onion diced
  • Drizzle Extra Virgin Olive Oil
  • 4 Cloves Garlic minced
  • 1 15 oz Can Fire-Roasted Tomatoes diced
  • 1 1/2 Cups Cooked Chickpeas
  • 1 Cup Red Lentils
  • Juice 1/2 Lemon
  • 4 Cups Vegetable Stock
  • 1 Tsp Cumin
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Coriander
  • 1/4 Tsp Allspice
  • 1/8 Tsp Cayenne
  • Pinch Cinnamon

Instructions
 

  • Bring a dutch oven or large pot to medium heat with a drizzle of olive oil.
  • Add in the diced onion and cook for 2-3 minutes, or until softened slightly.
  • Then, add in the minced garlic and cook for another minute or until fragrant.
  • Add in the contents of one can of diced fire-roasted tomatoes and cook for another minute or so.
  • Then, add in the cooked chickpeas, red lentils, lemon juice, vegetable stock, and spices and simmer for 30 minutes, or until lentils are fully cooked.
  • When done, serve in bowls with fresh cracked black pepper.
  • Enjoy!