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 mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main
Cuisine: Moroccan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 118kcal
- 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
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.
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