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Moroccan Lentil Stew

I love recipes that are easy, quick, flavorful and makes plenty for left overs. I definitely don't have the time to cook every day, so when I meal plan, I always plan for dinners to last more than one day.

This meal, we tried and it was a hit. Our 14 month old kept signing more over and over. He ate it 3 days a row and kept wanting more! This will be in our regular rotation now!


I always use all organic ingredients

  • 1 large yellow onion, finely diced

  • 1 large carrot, finely diced

  • 2 stalks of celery, finely diced

  • 2 large sweet potatoes, peeled and chopped into 1-inch pieces

  • 1 ½ cups uncooked small brown or green lentils

  • 2 ½ cups water  

  • 6 ½ cups organic vegetable broth: low sodium

  • 1 – 14.5 oz. can of petite diced tomatoes

  • 1½ teaspoon cumin (+/- to taste)

  • 1 teaspoon ground coriander (+/- to taste)

  • 1 teaspoon turmeric (+/- to taste)

  • 2 ½ to 3 teaspoons sea salt (+/- to taste)

  • 9 cracks freshly ground pepper (+/- to taste)

  • 2 cups packed – fresh baby spinach


  1. In a large stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning. 

  2. Add all the other the remaining ingredients to the pot, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients. 

  3. Simmer uncovered over medium-low heat for 45 minutes.

  4. Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.

  5. Serve with naan bread


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