Moroccan
Moroccan Lentil Stew
A vegan lentil and chickpea stew with tomatoes, cumin, cinnamon, coriander, paprika, lemon, and herbs.
Prep12 min
Cook35 min
Total47 min
Serves6
The good part
This Moroccan-inspired vegan lentil stew layers warm spices, chickpeas, tomatoes, lemon, and herbs into a hearty one-pot meal.
Flavor tip
Keep the cinnamon subtle and finish with lemon so the stew stays balanced.
Serving ideas
Serve with rice, quinoa, roasted carrots, or a simple herb salad.
Gather
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 cup brown or green lentils
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 5 cups vegetable broth
- Lemon juice, parsley, and cilantro
Make
Method
- 01Cook onion and garlic in olive oil until soft.
- 02Bloom cumin, cinnamon, coriander, and paprika for 30 seconds.
- 03Add lentils, chickpeas, tomatoes, broth, and salt.
- 04Simmer until lentils are tender and the stew thickens.
- 05Finish with lemon, parsley, and cilantro.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.