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Moroccan Lentil Stew

This Moroccan Lentil Stew is a hearty and aromatic dish, combining nutritious lentils with a colorful medley of vegetables like butternut squash, carrots, celery, and green beans. Infused with warming spices such as fenugreek, cumin, coriander, and cinnamon, it offers a rich and savory flavor profile. Perfect as a satisfying main course, this recipe is both flavorful and comforting, providing a taste of North African cuisine.
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Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine middle eastern
Servings 6 people
Calories 1039.5 kcal

Equipment

  • 1 Large Pot or Dutch Oven For sautéing and simmering the stew.
  • 1 Chef's knife For chopping all vegetables.
  • 1 Cutting Board Essential for safe and efficient vegetable preparation.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Wooden Spoon or Spatula For stirring and preventing sticking.

Ingredients
  

Main

  • 5 cups hot water
  • 2 cubes tomato bouillon with chicken flavoring such as Knorr®
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 2 large cloves garlic minced
  • 1 teaspoon dried fenugreek leaves
  • 1 bay leaf
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper
  • 1 cup lentils
  • 1 cup peeled and chopped butternut squash
  • 1 large carrot chopped
  • 1 celery stalk chopped
  • 0.5 cup chopped fresh green beans
  • 0.25 cup frozen peas
  • 1 tablespoon chopped fresh cilantro

Instructions
 

  • Dissolve the two cubes of tomato bouillon with chicken flavoring in 5 cups of hot water and set aside.
  • Heat 1 tablespoon of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add 1 cup of chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent.
  • Stir in 2 large cloves of minced garlic, 1 teaspoon of dried fenugreek leaves, 1 bay leaf, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of cayenne pepper. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning the spices.
  • Add 1 cup of lentils, 1 cup of peeled and chopped butternut squash, 1 large chopped carrot, and 1 chopped celery stalk to the pot. Pour in the reserved hot bouillon mixture.
  • Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent ingredients from sticking to the bottom.
  • Stir in 0.5 cup of chopped fresh green beans and 0.25 cup of frozen peas. Continue to simmer, uncovered, for an additional 5-10 minutes, or until the green beans are tender-crisp and the peas are heated through.
  • Remove and discard the bay leaf from the stew.
  • Stir in 1 tablespoon of chopped fresh cilantro.
  • Taste the stew and adjust seasoning as needed, adding more salt or spices if desired.
  • Ladle the Moroccan Lentil Stew into individual bowls and serve hot, garnished with extra fresh cilantro if preferred.

Notes

To deepen the spice profile, consider lightly toasting the ground cumin, coriander, and cinnamon in the olive oil before adding the onions. For an extra layer of flavor and freshness, substitute or supplement the bouillon with a diced ripe tomato, simmering it down before adding liquids. Always check the seasoning and adjust salt after the bouillon is incorporated, as its sodium content can vary. For a vibrant finish, a squeeze of fresh lemon juice at the very end will brighten the stew's overall taste, and ensure green beans and peas are added towards the final stages to maintain their vibrant color and slight crunch.