Moroccan Lentil Stew- Vegan, GF

Nutritious, flavor-packed Moroccan Style Lentil Stew that tastes simply awesome ! Hearty , comforting recipe with lentils, chunky vegetables, earthy Mediterranean spices and lemon juice ! You don’t have to be Vegan to fall in love with recipe !!

THE RECIPE CARD IS LOCATED RIGHT AT THE END. BUT BEFORE YOU SCROLL, DO CHECK THE SPICE NOTES ABOUT THIS RECIPE. IF MORROCAN SPICES ARE NEW TO YOU, I HAVE FEW SUGGESTIONS TO MAKE IT WITH YOUR EVERYDAY INGREDIENTS.

The inspiration to make this Moroccan Lentil Stew came from a Spice Store at Chelsea Market. Pranjali and I love to hang out in Chelsea Market whenever I visit NY. We love to sample the food from around the world,  shop in those cute artisan stores and bring back happy souvenirs and some exotic spices from the Spice Market. On one such visit, we got the Moroccan Curry Powder. It smelled heavenly.

Cinnamon was one of the main ingredients that was different than most other curry powders we have had sampled before. With the sweeter note of that flavor, we decided to use it with sweet potatoes. Lentils were obvious choice to bulk it up. And there my friends, the Moroccan Lentil Stew happened in our kitchen !!

I kept this Moroccan Style Lentil Stew completely vegan/vegetarian friendly so everyone can enjoy this. If you are using InstantPot,  it’s super simple and quick to make. As is this recipe is vegan, gf and soy free but very easy to adapt to your dietary preferences.

But it’s a perfect warm, FEEL GOOD food. In middle of dead winter season where temperatures are struggling to stay above freezing,  you need this comfort food. The chunky vegetables and lentils in this Moroccan Style Lentil Stew will do their job to bring happiness.

This recipe is freezer friendly. The infused spices make the stew taste even better the next day. So you can easily double the recipe. A perfect meal for school or work lunches the next day.

One sure sign you’re cooking something really amazing is when the aroma fills your home and makes it smell magical. This is one of those recipes. Onions, garlic, cinnamon and curry powder become incredibly fragrant while cooking. You won’t be surprised if folks get intrigued for what’s cooking even before dinnertime.

If you are looking to spice things up around your dinner time , don’t forget to follow us on Pinterest and like our FACEBOOK page. We love creating delicious , plant based recipes from around the world.  We will love you to be part of our group enjoying and recreating these delicious recipes !!

We’re talking meaty lentils, soft-melting sweet potatoes, sweet carrots and rich -uber flavorful gravy. Based on your texture preference, you could easily make it soup, stew or chili. Add a bit more liquid to make it a slurpy soup. Hubby and boys like to call it a Chili but since I made it with chunky veggie pieces, I am settling for stew. What do you guys think?

Let’s make this Vegan Moroccan Style Lentil Stew together. This stew has become a regular on our dinner rotation and lunch boxes. I am sure it will be yours too. 

INGREDIENTS:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 cup carrots, chopped
1 cup celery, chopped
2 sweet potatoes, peeled and cubed into chunks
1 cup packed spinach – fresh or frozen
1 red bell pepper- chopped
1.5 cup green or brown lentils, washed and rinsed
4 cups low sodium vegetable broth or water
1tbsp lemon juice and lemon wedges for serving
Chopped cilantro or parsley , jalapeño peppers for garnish


For Seasoning

1 bay leaf
1 tablespoon coriander-cumin powder
1 teaspoon curry powder (or more to taste)
1 teaspoon 21 seasoning salute or any other all purpose seasoning mix
1/2 teaspoon EACH turmeric powder and smoked paprika
1/4 teaspoon ground cinnamon
1 pinch of ground nutmeg
Salt and pepper per taste

SPICE NOTES
The curry powder and specific spices make the Moroccan cuisine real stand out. To get that authentic flare , these spices play a hugh role. I am a spice aficionado so I like to collect and experiment with unique spice combinations. HOWEVER, for all practical purposes, you may not have these spices at home. DON’T WORRY ABOUT IT.  This recipe includes close substitutes that are easily available. DO GIVE IT A TRY !!

*To mimic the Moroccan curry powder –  I often use regular curry powder + 1/4 teaspoon cinnamon powder. I highly recommend you buy a quality Curry Powder. Comes in handy to jazz up variety of cuisines.

*Ras-el-hanout is frequently used spice in Mediterranean cooking. It’s a ground blend with cumin, coriander, cinnamon, paprika, nutmeg, and cardamom and several other spices. If you have any all purpose seasoning,  start with that. My suggested substitute for this spice is to use cumin-coriander powder + 21 seasoning salute ( Trader Joe’s brand)

*Sumac is another frequently used spice in Mediterranean cooking. It has a tart flavor to it. I use a good squeeze of lemon instead.

InstantPot Directions
Turn on the Sauté button on your Instant Pot and add the oil.  When heated, add the onions and sauté for 2-3 minutes until slightly translucent.

Add garlic and continue to sauté for a minute. Add carrots,  celery,  sweet potatoes and bell pepper.  Dump all the ingredients listed under the seasoning. Mix well. Add washed lentils. Stir well so everything is coated and mixed well. Stir in vegetables broth or water. Check the taste of the seasoning.

Press Cancel. Close the InstantPot lid with vent in sealing position. Select MANUAL and choose 12 minutes.  InstantPot will come to pressure and do the cooking.

When it beeps after cooking, wait for 10 minutes on KEEP WARM timer and then release the leftover pressure manually. Carefully open the lid.

Stir in spinach and lemon juice . Mix well. Using a ladle,  pour the stew into each serving bowl. Garnish with cilantro or parsley leaves. Serve warm. Enjoy your delicious creation!!

Instructions for Stove-top :
If you do not have an Instant Pot, make this recipe on the stove top instead. Just follow the instructions as above, but use a large stockpot or Dutch oven. Simmer on medium low stirring in frequently until the lentils are soft and sweet potatoes are tender when you poke them with a fork. Keep an eye out on the liquid of the pan since it can burn if unattended. Serve warm. Enjoy your delicious creation!!

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Hope you like making this delicious, comforting Moroccan Lentil Stew recipe. Our blog features several such delicious and healthy , easy to prepare dinner ideas. We like to spice things up at dinner table by bringing in different cuisines and flavors from around the world. Be sure to check these amazing variety of rice recipes.

• Turmeric Lemon Rice
• Vegan Mushroom Risotto
• Asian Vegetable Schezwan Rice
• Cilantro lime Brown Rice
• Aurvedic , Healing Moong Dal Khichdi 

5 from 4 votes

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Moroccan Lentil Stew-Vegan, GF , InstantPot

Moroccan Lentil Stew is hearty, comforting dinner that is easy to prepare in InstantPot. It's vegan, glutenfree, delicious and healthy.

Course dinner, Main Course

Cuisine Mediterranean

Keyword Dinner, GlutenFree, Healthy, Instantpot, Vegan

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 4

Author Prajakta @ ProfusionCurry

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 4 cloves garlic minced or pressed
• 1 cup carrots chopped
• 1 cup celery chopped
• 2 sweet potatoes peeled and cubed into chunks
• 1 cup packed spinach - fresh or frozen
• 1 red bell pepper- chopped
• 1.5 cup green or brown lentils washed and rinsed
• 4 cups low sodium vegetable broth or water
• 1 tbsp lemon juice and lemon wedges for serving
• Chopped cilantro or parsley and jalepeno peppers for garnish

For Seasoning

• 1 bay leaf
• 1 tablespoon coriander-cumin powder
• 1 teaspoon curry powder or more to taste
• 1 teaspoon 21 seasoning salute all purpose seasoning mix
• ½ teaspoon each turmeric and smoked paprika
• 1/4 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Salt and pepper per taste

Instructions

InstantPot Directions

1. Turn on the Sauté button on your Instant Pot and add the oil. When heated, add the onions and sauté for 2-3 minutes until slightly translucent.
2. Add garlic and continue to saute for a minute. Add carrots, celery, sweet potatoes and bell pepper. Dump all the ingredients listed under the seasoning. Mix well. Add washed lentils. Stir well so everything is coated and mixed well. Stir in vegetables broth or water. Check the taste of the seasoning.
3. Press Cancel. Close the InstantPot lid with vent in sealing position. Select MANUAL and choose 12 minutes. InstantPot will come to pressure and do the cooking.
4. When it beeps after cooking, wait for 10 minutes on KEEP WARM timer and then release the leftover pressure manually. Carefully open the lid.
5. Stir in spinach and lemon juice . Mix well. Using a ladle, pour the stew into each serving bowl. Garnish with cilantro or parsley leaves. Serve warm. Enjoy your delicious creation!!
6. Cook on the stove top instead. Just follow the instructions as above, but use a large stockpot or Dutch oven and simmer on medium low until the lentils are soft and sweet potatoes are tender when you poke them with a fork. Serve warm. Enjoy your delicious creation!!

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