Moroccan Lentil Stew with Ras el Hanout

This Moroccan Lentil Stew with Ras el Hanout features a harmonious blend of earthy lentils and aromatic spices. The dish is easy to prepare and offers a delightful mix of protein and fiber. Warm spices such as cumin, cinnamon, and paprika enhance the stew’s rich and nuanced flavor. Enjoy it served over couscous or accompanied by crusty bread for a comforting meal that provides a satisfying warmth.

Ingredients

• 1 cup dried green lentils
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 can diced tomatoes
• 2 cups chopped spinach

Instructions

1. Heat 1 Tbsp of olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté for about 3 minutes until softened.
3. Stir in 1 tsp of ground cumin, 1 tsp of paprika, and 1/2 tsp of ground cinnamon; cook for 1 minute until fragrant.
4. Add 1 cup of dried green lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes to the pot. Bring to a boil, then reduce heat.
5. Cover the pot, and let it simmer for 30 minutes until the lentils are tender.
6. Stir in 2 cups of chopped spinach and cook for about 3 minutes until wilted.
7. Taste and adjust seasoning with salt and pepper if necessary.
8. Serve hot, optionally with couscous or crusty bread.

Keywords: Comfort Food, Hearty, Nutritious, Stew, Moroccan

Spice Rack: Ras El Hanout, Cumin, Paprika, Cinnamon

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