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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.
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from
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Print Recipe
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
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!