Moroccan Merguez Lentil Stew with Apricots and Warm Spices
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 tablespoon olive oil
- 12 ounces merguez sausage, sliced into rounds
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 cup dried brown lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1/2 cup dried apricots, chopped
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced merguez sausage and cook until browned on both sides, about 5 minutes. Remove the sausage with a slotted spoon and set it aside.
- Add the diced onion to the same pot and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
- Sprinkle in the cumin, coriander, cinnamon, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant.
- Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, and chopped apricots. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Return the browned sausage to the pot and simmer uncovered for 5 more minutes. Season with salt and black pepper to taste.
- Ladle the stew into bowls and top with chopped cilantro. Serve with lemon wedges on the side.
Notes
The apricots soften during simmering and release just enough sweetness to balance the heat from the merguez and cayenne. If you make the stew ahead, the flavors deepen overnight in the fridge. Reheat gently on the stove with a splash of broth if it thickens too much. Fresh lemon at the table brightens the warm spices without overpowering them.
Course: Main Course
Cuisine: Moroccan
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: Moroccan
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board