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Moroccan Lentil Stew
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5 from 2 votes

Moroccan Lentil Stew

This spicy, saucy Moroccan Lentil Stew is packed with green leafies and infused with fragrant mint. Harissa paste adds sass and deliciousness. A vegan, gluten-free recipe.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main
Cuisine: Moroccan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 118kcal

Equipment

  • Saucepan

Ingredients

  • ¾ cup pink lentils
  • 1 medium onion (thinly sliced)
  • 2 medium tomatoes (chopped)
  • 6 cloves garlic (minced)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon harissa paste
  • 1 teaspoon olive oil
  • 6 cups spring greens (can use spinach or baby kale for a variation)
  • ¼ cup mint (chopped)
  • Juice of ½ lemon
  • Salt to taste

Instructions

  • Heat the oil in a saucepan.
  • Add the onions, saute until the edges start to brown, then add the garlic.
  • Saute for a few seconds, then add tomatoes, coriander powder and cumin powder.
  • Saute until the tomatoes thicken and turn darker, about five minutes.
  • Add the lentils and stir to mix.
  • Add enough water to cover the lentils by half an inch. Bring to a boil, then cover with a tight lid, lower heat to a simmer, and cook until the lentils are really soft, about 20-30 minutes.
  • Stir in the spring greens and the Harissa paste. Add salt to taste. Bring to a boil and let the stew cook another five minutes.
  • Turn off the heat, add the mint and lemon juice, and check salt.
  • Serve hot with some couscous, bulgur, or brown rice.

Nutrition

Calories: 118kcal | Carbohydrates: 20g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 456mg | Fiber: 8g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 3mg