Spiced Moroccan Lentil Stew

This aromatic lentil stew brings the warm spices of Morocco to your table with tender red lentils, vegetables, and a blend of fragrant spices. It's hearty enough to serve as a main dish and makes excellent leftovers for meal prep.

Ingredients

  • 1 cup Red Lentils
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/2 teaspoon Cinnamon Sticks (Korintje), ground
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Cayenne
  • 1/3 cup Vegetable Soup Blend
  • 3 cups water or vegetable broth
  • 1 teaspoon Redmond Real Salt
  • 2 tablespoons TN Maple Syrup
  • 1 tablespoon Apple Cider Vinegar

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Heat olive oil in a large pot over medium heat. Add cumin, coriander, ground cinnamon, ginger, and cayenne. Toast for 30 seconds until fragrant.
  2. Add vegetable soup blend and 3 cups water. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
  3. Add red lentils and salt. Simmer for 15-20 minutes, stirring occasionally, until lentils are soft and breaking down.
  4. Stir in maple syrup and apple cider vinegar. Taste and adjust seasoning as needed. Serve hot.

Notes

  • Substitute Duck River Honey for maple syrup if preferred.
  • Add a pinch of Smoked Paprika Powder for deeper flavor.
  • Serve over Brown Basmati Rice or with crusty bread for a complete meal.
  • Leftovers keep well in the refrigerator for up to 4 days.