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Moroccan Lentil Stew

Moroccan Lentil Stew

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It’s that time of year… autumn is officially here! Time to snuggle up and get cozy with this simple recipe that works for lunch or dinner. Did we mention the leftovers?


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  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 2 cloves garlic minced
  • 6 cups water
  • 1 cup red lentils
  • 1 can chickpeas (drained)
  • 750 ml diced tomatoes
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  • 1 large carrot, diced
  • 1 tsp cinnamon
  • 1 tbsp paprika
  • 2 tsp cayenne pepper (ground)
  • 2 tsp ground cumin
  • 2 tbsp olive oil


4tLoF Moroccan Lentil StewIn a large soup pot, add oil and sauté onions, celery and carrot until translucent, 5 minutes.

Add garlic and sauté until fragrant.

Add spices, plus lentils, chickpeas and tomatoes, and cook for 2 minutes to give ingredients a chance to absorb all the flavors.

Add the water and bring to a boil, reduce and simmer for 90 minutes.

Serve hot and enjoy!

Option: Add a chicken leg or two with the onions at the beginning of this recipe, brown the chicken and let it stew for a Chicken Moroccan stew.

The longer you reduce this soup, the thicker it becomes and has great potential as a topping over rice or noodles.

By Chef John 


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