Warm Up with Vegan Moroccan-Spiced Lentil Stew
Discover the Flavors of Morocco with This Vegan Lentil Stew
Welcome to a culinary journey through the vibrant and aromatic world of Moroccan cuisine. This Vegan Moroccan-Spiced Lentil Stew is a delightful blend of spices, vegetables, and lentils that will transport your taste buds to the bustling markets of Marrakech. Perfect for a cozy dinner or a meal prep for the week, this stew is both hearty and nutritious.
Why You'll Love This Recipe
- Flavor Explosion: The combination of Moroccan spices provides a unique and unforgettable taste.
- Hearty and Nutritious: Packed with protein-rich lentils and a variety of vegetables.
- Simple Ingredients: Uses easy-to-find ingredients, making it accessible to everyone.
Embrace the Aromatic Goodness
The blend of cumin, coriander, cinnamon, and turmeric creates an aromatic base that fills your kitchen with an enticing fragrance. The addition of vegetables like carrots, tomatoes, and sweet potatoes add layers of texture and flavor, making every bite a delightful experience. This stew is best enjoyed with a side of warm, crusty bread or a serving of fluffy couscous.
So, gather your spices and fresh veggies, and let’s get cooking!
Ingredients
- 1 cup green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped, for garnish
- Lemon wedges, for serving
Мethod of preparation
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 2 minutes, until fragrant.2. Add the diced carrots, sweet potato, and red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the ground cumin, turmeric, coriander, cinnamon, ginger, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to toast the spices and enhance their flavors.
4. Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the lentils and vegetables are tender.
5. Season the stew with salt and pepper to taste. If the stew is too thick, you can add additional vegetable broth or water to reach your desired consistency.
6. Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice. Enjoy with a side of warm, crusty bread or a serving of fluffy couscous.
