Vegan Moroccan Lentil & Vegetable Stew Recipe

Introduction

This vegan Moroccan stew is a hearty, flavorful dish packed with fragrant spices and wholesome vegetables. It’s perfect for a cozy dinner and easy to prepare with pantry staples. The blend of sweet potatoes, lentils, and warm spices creates a comforting meal that everyone will enjoy.

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 cups cubed sweet potatoes
• 3 cups cubed gold potatoes
• 2 cups chopped carrots
• 1 cup dry green lentils, rinsed
• 1 14oz can garbanzo beans, drained and rinsed
• 1 14oz can diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp coconut sugar
• 2-4 cups kale or spinach, optional
• Cilantro, for garnish

Instructions

1. Step 1: Warm a large pot over medium heat. Add the olive oil and diced onion. Cook, stirring frequently, for about 5 minutes or until the onion is translucent. Stir in the minced garlic and all the spices, sautéing for an additional minute to release their aroma.
2. Step 2: Add the cubed sweet potatoes, gold potatoes, carrots, garbanzo beans, lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a rapid boil, then reduce the heat to low. Cover and simmer for 25 minutes or until the vegetables are tender and can be easily pierced with a fork.
3. Step 3: Remove the lid and stir in the coconut sugar and kale or spinach if using. Cook uncovered for another 5 minutes until the greens soften. If the stew is too thick, thin it with extra vegetable broth, water, or coconut milk to reach your desired consistency.
4. Step 4: Serve the vegan Moroccan stew hot, either on its own or alongside rice, quinoa, couscous, naan, or your favorite flatbread. Garnish with fresh cilantro if desired for added brightness.

Tips & Variations

• Substitute kale with spinach or Swiss chard, depending on what you have on hand for a different but equally delicious green.
• Add a splash of coconut milk for a creamier texture and richer flavor.
• Use brown or red lentils as an alternative, but note the cooking time may vary.
• Adjust the cayenne pepper to control the spice level to your preference.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, you can. After sautéing the onions, garlic, and spices on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the vegetables and lentils are tender.

Is this stew gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to serve it with gluten-free grains or bread if needed.

Vegan Moroccan Lentil & Vegetable Stew Recipe

Print Recipe

★★★★★

4.7 from 114 reviews

This hearty Vegan Moroccan Stew is a flavorful and nutritious dish combining aromatic spices, tender vegetables, and protein-rich lentils and chickpeas. Perfect for a cozy meal, it offers a warming blend of cumin, cinnamon, and coriander with sweet potatoes, carrots, kale, and a tomato-based broth, making it a satisfying gluten-free and vegan option.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

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Spices and Aromatics

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Vegetables and Legumes

• 3 cups cubed sweet potatoes
• 3 cups cubed gold potatoes
• 2 cups chopped carrots
• 1 cup dry green lentils, rinsed
• 1 (14 oz) can garbanzo beans, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 2–4 cups kale or spinach, optional

Liquids and Sweetener

• 4 cups vegetable broth
• 1 cup water
• 1 tbsp coconut sugar

Garnish

• Cilantro, for garnish

Instructions

1. Sauté Aromatics: Warm a large pot over medium heat and add the olive oil. Cook the diced onion, stirring frequently, for about 5 minutes until the onion is translucent and soft. Then add the minced garlic along with cumin, cinnamon, salt, paprika, coriander, ginger, allspice, black pepper, and cayenne pepper. Sauté this spice mixture for an additional minute to release the flavors.
2. Add Vegetables and Simmer: Incorporate the cubed sweet potatoes, gold potatoes, chopped carrots, garbanzo beans, rinsed lentils, diced tomatoes, and vegetable broth into the pot. Increase the heat to bring the stew to a rapid boil, then reduce heat to low, cover the pot, and let it simmer for 25 minutes or until the vegetables are tender when pierced with a fork.
3. Add Greens and Sweetener: Remove the lid and stir in the coconut sugar and kale or spinach if using. Continue to cook uncovered for another 5 minutes to allow the greens to wilt and the flavors to meld. If the stew is too thick, thin it by adding additional vegetable broth, water, or coconut milk as needed.
4. Serve: Ladle the Vegan Moroccan Stew into bowls and garnish with fresh cilantro if desired. Serve alone or alongside rice, quinoa, couscous, naan, or your favorite flatbread for a complete meal.

Notes

• Feel free to substitute kale with spinach or other leafy greens of your choice.
• The stew can be made gluten-free by serving with gluten-free grains or flatbreads.
• Adjust the level of cayenne pepper to suit your preferred spice tolerance.
• This stew tastes even better the next day as the flavors develop further.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: vegan moroccan stew, moroccan stew recipe, vegan stew, plant based stew, lentil stew, chickpea stew, healthy vegan recipes