Moroccan Lentil and Tomato Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (14.5 oz) can diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and spices, cooking for another minute until fragrant.
3. 3 Add diced tomatoes, lentils, vegetable broth, salt, and pepper. Bring to a boil.
4. 4 Reduce heat, cover, and simmer for 25 minutes, or until lentils are tender.
5. 5 Stir in cilantro and lemon juice before serving.

Equipment

• Large pot

Variations

• Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.
• For a vegan option, ensure your vegetable broth is vegan.

Substitutions

• Substitute green lentils with brown lentils if preferred.
• If cilantro isn't to your liking, use parsley instead.

Pairings

• Crusty bread
• Steamed basmati rice

Nutrition

Tips

• For a richer flavor, use vegetable broth made with sautéed aromatics.
• Feel free to adjust the spices to suit your taste.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with crusty bread or over steamed rice for a complete meal.

FAQ