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Moroccan Lentil Stew

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Warm your soul with Moroccan Lentil Stew—a hearty blend of tender lentils, aromatic spices, and vibrant vegetables simmered to perfection.

This flavorful stew delivers a comforting, wholesome meal with every spoonful, infused with earthy cumin, sweet cinnamon, and a hint of zesty saffron. Perfect for cozy nights or a nourishing lunch!

Moroccan Lentil Stew Ingredients

Crafting the Moroccan Lentil Stew

  1. First, in a Soup Pot or Dutch Oven, heat the oil over medium heat.
  2. Next, add the diced onions and smashed garlic. Saute for 5-8 minutes until fragrant and translucent.
  3. Then, add the seasonings, including the Bay leaves. Stir to combine.
  4. Next, add 1/4 cup of Vegetable stock and stir to combine. Let this cook for about 5 minutes, or until reduced and thickened.
    • Note: This helps the flavor of the broth be richer as the stew continues to cook.
  5. Then, add the remaining broth, squash, Chickpeas, apricots, lentils, and marinara. Stir to combine.
  6. Next, pour in the Sourdough Discard. Stir to combine.
    • Note: This is to help thicken the stew, slightly. You can also do this with cornstarch, but if you have Sourdough Discard, use it!
  7. Then, bring the mixture to a rapid boil; cover and reduce to a simmer.
  8. Finally, simmer the Moroccan Lentil Stew for 45-60 minutes, or until the lentils are cooked.
    • Note: I like my lentils to still have some crunch, but if you do not, then you’ll want to simmer the stew for 60+ minutes.

Serving the Moroccan Lentil Stew

  1. Once the stew has cooked for at least 45 minutes, turn the heat off.
  2. Next, using a ladle, carefully spoon the stew into a bowl.
  3. Then, sprinkle fresh Parsley (or Cilantro) and Parmesan cheese on top.
  4. Finally, serve the stew with your favorite slice of Sourdough bread, and enjoy!
Moroccan Lentil Stew

Storing the Moroccan Lentil Stew

To store leftovers, place them in an airtight container and the refrigerator for up to one week (seven days). Alternatively, you can store them in the freezer for up to three months.

You can reheat the stew by microwaving it for 2 1/2 – 3 minutes on HIGH or reheating it on the stove top over medium heat.

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Moroccan Lentil Stew

Moroccan Lentil Stew

Yield: 10 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Warm your soul with Moroccan Lentil Stew—a hearty blend of tender lentils, aromatic spices, and vibrant vegetables simmered to perfection.

Ingredients

  • 2 tbsp. Avocado Oil
  • 1/2 Yellow Onion, Diced
  • 5 Garlic Cloves, Smashed
  • 2 Bay Leaves
  • 1 1/2 tsp. Ground Cumin
  • 1 tsp. Paprika (Regular or Smoked)
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 2 c. Green, Red, or Brown Lentils
  • 8 Saffron Strands
  • 1 tsp. Organic Cane Sugar
  • 1 Butternut Squash, Peeled and Cubed
  • 8 Dried Apricots, Diced
  • 2, 15-oz. Cans of Low-Sodium Garbanzo Beans (Chickpeas), Drained and Rinsed
  • 1 c. Rao's Marinara
  • 4 c. Organic, Low-Sodium Vegetable Broth or Chicken Bone Broth
  • 1 tbsp. Sourdough Discard
  • Salt and Pepper to Taste
  • Fresh Parsley or Cilantro (Garnish)
  • Grated Parmesan Cheese (Garnish)

Instructions

Crafting the Moroccan Lentil Stew

  1. First, heat the oil over medium heat in a Soup Pot or Dutch OvenSoup Pot or Dutch Oven, heat the oil over medium heat.
  2. Next, add the diced onions and smashed garlic. Saute for 5-8 minutes until fragrant and translucent.
  3. Then, add the seasonings, including the Bay leaves. Stir to combine.
  4. Next, add 1/4 cup of Vegetable stock and stir to combine. Let this cook for about 5 minutes, or until reduced and thickened.
  5. Note: This helps the broth's flavor be richer as the stew continues to cook.
  6. Then, add the remaining broth, squash, Chickpeas, apricots, lentils, and marinara. Stir to combine.
  7. Next, pour in the Sourdough Discard. Stir to combine. (Note: This is to help thicken the stew, slightly. You can also do this with cornstarch, but if you have Sourdough Discard, use it).
  8. Then, bring the mixture to a rapid boil; cover and reduce to a simmer.
  9. Finally, simmer the Moroccan Lentil Stew for 45-60 minutes, or until the lentils are cooked. (Note: I like my lentils to have some crunch, but if you do not, you'll want to simmer the stew for 60+ minutes).

Serving the Moroccan Lentil Stew

  1. Once the stew has cooked for at least 45 minutes, turn the heat off.
  2. Next, using a ladle, carefully spoon the stew into a bowl.
  3. Then, sprinkle fresh Parsley (or Cilantro) and Parmesan cheese on top.
  4. Finally, serve the stew with your favorite slice of Sourdough bread, and enjoy! (Note: I served my Moroccan Lentil Stew with a slice of Pumpkin Sourdough Bread).

Storing the Leftovers

To store leftovers, place them in an airtight container and the refrigerator for up to one week (7 days). On the other hand, you can place it in the freezer and store for up to 3 months.

You can reheat the stew by microwaving it for 2 1/2 - 3 minutes on HIGH or reheating it on the stove top over medium heat.

Nutrition Information:
Yield: 10 Serving Size: 1 c
Amount Per Serving: Calories: 261Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 626mgCarbohydrates: 41gFiber: 11gSugar: 9gProtein: 13g
© Rachel

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