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Moroccan Lentil Stew
This stew and its mild curry sauce will warm you on a cold winter night. Serve with a whole grain roll or flatbread and enjoy your new favorite comfort food.
2 tsp. olive oil
1 onion, chopped
2 tsp. cumin
2 tsp. curry powder
1/8 tsp. cayenne (optional)
1 (28 oz.) can no-salt-added crushed tomatoes
8 oz. red potatoes, cubed
1 cup low-sodium vegetable broth
1/2 cup lentils
1 carrot, chopped
1/2 cup frozen green peas
1/4 cup chopped fresh parsley
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Moroccan Lentil Stew

Moroccan Lentil Stew

Moroccan Lentil Stew
Two Stars Guiding Stars
  • Servings:4 (418 g)
  • Prep Time:15 minutes
  • Cook Time:60 minutes
1. Heat oil in a large saucepan over medium heat. Saute the onion until translucent (3-4 minutes), stirring frequently.
2. Increase the heat to medium-high. Stir in the cumin, curry powder, and cayenne. Cook until fragrant (30 seconds).
3. Stir in the tomatoes, potatoes, broth, lentils, and carrots. Bring to a boil. Reduce the heat and simmer, covered, until lentils are tender (30-40 minutes). Stir and add water as needed to keep from sticking.
4. Stir in the peas and simmer to heat. Remove from the heat and stir in parsley.