Healthy Recipes | Moroccan Lentil and Vegetable Stew

I get a lot of emails from readers with recipe suggestions and I love them all, but don’t get the opportunity to make many of them. Every once in a while, though, an email comes through with a recipe that happens to be exactly what I’m in the mood for eating that week. That’s what happened when I got an email from Rachel with a link to this amazing Moroccan Lentil and Chickpea Soup from Wegmans.com. The first thing that I noticed is that it has almost the same blend of warm and intoxicating spices that makes my Yellow Jasmine Rice so irresistible. So, of course I had to try it!

I can’t express how much I love this soup. It has so much flavor and texture, plus it’s filled with fiber and anti-inflammatory spices. Then, after making it and wolfing down a bowl, I noticed that, “Hey! This is vegan!” That’s the best type of vegan food—the kind that’s so good that you don’t even notice till you stop and think about it.

Moroccan Lentil Stew With Beans, Carrots, Red Lentils, Garlic And Warm Moroccan Spices In Less Than An Hour.

One of my favorite old Cooking Light Magazine recipe was for a Moroccan chickpea stew that ended up being my first post on my other blog. You know how it goes, you always make your favorite recipes first.

Moroccan Lentil and Vegetable Stew

Prep Time: 5 mins

Cook Time: 45 mins

Total Time: 50 mins

Servings: 8

Ingredients:

• 28 oz. can diced tomatoes 
• 1/2 lb. frozen cauliflower florets
• 6 cups vegetable broth 
• 1 cup brown lentils 
• 1 bay leaf  
• 1 tsp turmeric
• 1 tsp cinnamon 
• 1/4 tsp cayenne pepper
• 15 oz. can chickpeas
• 2 Tbsp olive oil  
• 1 medium yellow onion  
• 4 cloves garlic, minced 
• 4 stalks, about half a bunch celery 
• 1/2 Tbsp ground cumin 

Instructions:

1. First, Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
2. Second, Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
3. Next, Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

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