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Spicy Moroccan Lentil Stew with Carrots and Apricots
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 carrots, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 cans (15 ounces each) brown lentils, drained and rinsed
  • 1/2 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 carrots and cook for 3 minutes until the onion starts to soften.
  • Stir in the garlic, cumin, coriander, cinnamon, and cayenne. Cook for 30 seconds until the spices smell fragrant.
  • Add the tomato paste and stir for another 30 seconds to coat the vegetables.
  • Pour in the vegetable broth and bring the mixture to a simmer.
  • Add the lentils and chopped apricots. Simmer for 8 minutes, stirring once or twice, until the carrots are tender.
  • Season with salt and black pepper. Ladle into bowls and top with cilantro. Serve with lemon wedges on the side.

Notes

Slice the carrots very thin so they cook through in the short simmer time. If the stew thickens too much on the stove, add a splash of broth before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a little extra water.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife