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Vegan Moroccan Lentil Stew
Vegan Moroccan Lentil Stew

Vegan Moroccan Lentil Stew
A hearty and flavorful stew with Moroccan spices, perfect for a nutritious dinner.
Vegan Moroccan Lentil Stew
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     red bell pepper
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 200
    g
     green lentils
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     spinach
Preparation Time: 45 minutes
Vegan Moroccan Lentil Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Add minced garlic and cook for another minute.
  4. Stir in chopped carrots, celery, and red bell pepper; cook for about 5 minutes.
  5. Add canned tomatoes and vegetable broth to the pot.
  6. Rinse lentils and add them to the pot along with cumin, coriander, paprika, cinnamon, salt, and black pepper.
  7. Bring to a boil, then reduce heat and simmer for about 30 minutes or until lentils are tender.
  8. Stir in spinach and cook until wilted.
  9. Adjust seasoning as needed before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 700 kcal 58 kcal
Protein 35 g 2.9 g
Fibre 25 g 2.1 g
Salt 2 g 0.2 g
Sugar 15 g 1.3 g
Carbohydrates 110 g 9.2 g
Fat 20 g 1.7 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     red bell pepper
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 200
    g
     green lentils
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 0.5
    tsp
     cinnamon
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     spinach
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent.

Add minced garlic and cook for another minute.

Stir in chopped carrots, celery, and red bell pepper; cook for about 5 minutes.

Add canned tomatoes and vegetable broth to the pot.

Rinse lentils and add them to the pot along with cumin, coriander, paprika, cinnamon, salt, and black pepper.

Bring to a boil, then reduce heat and simmer for about 30 minutes or until lentils are tender.

Stir in spinach and cook until wilted.

Adjust seasoning as needed before serving.

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