Moroccan Spiced Lentil Mushroom Stew with Apricots
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup dried green lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- ½ cup dried apricots, chopped
- Salt and black 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 cook for 1 minute more.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 6 minutes.
- Stir in the cumin, cinnamon, turmeric, and smoked paprika. Cook the spices with the vegetables for 1 minute until fragrant.
- Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
- Stir in the chopped apricots. Continue simmering uncovered for 10 minutes until the lentils are tender and the stew thickens.
- Season with salt and black pepper to taste. Ladle into bowls and top with fresh cilantro. Serve with lemon wedges on the side.
Notes
Chop the apricots into small pieces so they soften quickly and distribute sweetness evenly. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day as the spices settle.
Course: Main Course
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board