Go Back
Moroccan Lentil Stew with Chickpeas and Carrots
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, sliced into rounds
  • 1 cup dried brown lentils, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for serving
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and carrots and cook for another 2 minutes.
  • Add the lentils, cumin, coriander, cinnamon, turmeric, and paprika. Stir to coat the lentils and vegetables with the spices. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a simmer.
  • Cover the pot and cook for 25 minutes, stirring occasionally, until the lentils and carrots are tender. Stir in the chickpeas and cook for 5 more minutes. Season with salt and pepper to taste.
  • Ladle the stew into bowls and top each serving with chopped cilantro. Serve with lemon wedges on the side.

Notes

The lemon wedges brighten the warm spices right before eating. If the stew thickens too much after sitting, add a splash of broth when reheating. You can swap the brown lentils for green lentils if that is what you have on hand, but keep the cook time the same.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Knife, Cutting Board