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Moroccan Lentil Stew
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5 from 1 vote

Moroccan Lentil Stew with Spring Greens and Mint

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Moroccan
Servings: 6 servings


  • ¾ cup pink lentils or masoor dal
  • 1 medium onion, thinly sliced
  • 2 medium tomatoes, chopped
  • 6 cloves of garlic, minced
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon harissa paste (see notes for recipe link)
  • 1 teaspoon olive oil or other vegetable oil
  • 6 cups chopped spring greens, use spinach or baby kale for a variation
  • ¼ cup chopped mint
  • 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.


Click here for harissa recipe.