Moroccan Lentil Stew

Moroccan Lentil Stew.

This recipe was inspired by the soup that’s served at my favorite Moroccan restaurant.  It comes out as the first of 5 courses and is more of a soup than a stew. It contains lentils and garbanzo beans, in a thin tomato broth. It’s so warm and flavorful, I look forward to it every time I go.

I created a thicker, heartier version. I’m not going to make a 5 course meal for dinner at home (can you imagine all the dishes!), so I wanted this recipe to be able to stand alone.

This lentil stew is full of lentils, garbanzo beans, celery, chunks of tomato, and spices, all in a tomato based broth. It’s really filling and warming. Perfect for nights when the weather turns ugly and you need a little sunshine.

I love using the spice mixture Ras El Hanout.  It is the perfect balance of spices with just a little heat. It is a common ingredient in Moroccan recipes, so I like to make up my own to keep on hand. Though if making your own isn’t your thing you can also buy it pre-mixed. Like this one from Amazon.

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Give this Moroccan lentil stew a try, either as a stand alone meal, or as a side, and let me know how good it was!

Moroccan Lentil Stew

Print Recipe

• Author: Alycia Louise
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 1x
• Category: Main Course, Side Dish, Soup
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 TBS Avocado or Olive oil
• 1 Onion (Diced)
• 3 Cloves Garlic (Minced)
• 1 Stalk Celery (Diced)
• 24 fl oz Vegetable Broth
• 1/2 cup Lentils
• 2 tsp Brown Surgar
• 15 oz can Tomato sauce
• 14.5 oz can Diced Tomatoes
• 15.5 oz can Garbanzo Beans (Drained)
• 2 tsp Ras El Hanout
• 1 tsp Caraway Seeds
• Salt and Pepper
• 1 Handful Parsley (Minced)

Instructions

1. Heat a large cast iron pot over medium heat. Once hot add the oil and onions to the pot and saute for a few minutes until the onions are soft. Then add the garlic and stir for a minute for the garlic to release it’s flavor.
2. Now add the remaining ingredients- except the parsley. Stir to combine, place a lid on the pot and let cook for 20-25 minutes.
3.  Taste the soup and add salt and pepper to taste.
4. Just before serving add the parsley. Serve hot and store any leftovers in the fridge. 

Notes

If you don’t have any Res El Hanout on hand you can mix up your own using this recipe.