Detox Moroccan lentil stew is a gluten free recipe that will help cleanse your body this fall.  This hearty stew is full of sweet potatoes, lentils, turmeric, and vegetables.  Make this healthy stew in your crock pot or on the stovetop and get your clean eating and weight loss goals back on track fast.

Prep Time: 35 minutes
person holding a spoonful of Moroccan lentil stew
Main Course, Soups & Stews, Vegetarian Main Course

Detox Moroccan Lentil Stew

We handpicked the products and tools linked in this post. If you buy from one of these affiliate links, we may earn a small commission. Thanks for supporting Savor the Flavour!

This post was originally published on March 16, 2018.

Have you been noticing that your eating patterns are a bit off track?  Get back into the groove by serving this Moroccan lentil stew for supper tonight.  It’s packed with spinach and sweet potatoes.  Plus, it’s simple to make, and smells amazing when it is simmering away on the stovetop.

person holding a bowl of Moroccan lentil stew

Is Moroccan lentil stew healthy?

Yes, it most certainly is, so feel free to have seconds.  It has 293 calories in a 1 1/4 cup serving.  This stew is high in vitamins A and C from the spinach and sweet potatoes, and high in iron from the lentils.  It also has turmeric in it, so it will provide many antioxidants which are great for improving your cellular health.  For more nutritional facts, scroll past the recipe card.

What ingredients are in Moroccan lentil stew?

  • Oil: olive oil
  • Vegetables: onions, carrots, sweet potatoes, diced tomatoes
  • Protein: green lentils
  • Spices: garlic, cumin, coriander, turmeric, sweet paprika, salt, cinnamon, nutmeg
  • Liquids: vegetable broth, lemon juice, water
  • Greens: spinach, kale and cilantro

closeup of a bowl of Moroccan lentil stew

What type of lentils should I use for Moroccan lentil stew?

Green or brown lentils would be best for this recipe.  Try to use dried lentils, as they cook quickly, and avoid using canned lentils.

  • Green: These lentils have the longest cooking time at 45 minutes and are tender when cooked, but don’t break apart.  They have a peppery taste.
  • Brown: These lentils have a cooking time of 30-45 minutes and hold their shape when cooked.  They have an earthy flavor.
  • Red: These lentils cook the fastest at 10 to 15 minutes, but tend to break apart when cooked.  They’re best in purees and dips.

What goes with Moroccan lentil stew?

  • Pita bread
  • Naan bread
  • Dates and figs
  • Rice (serve the stew on top of a bed of rice)
  • Crunchy green salad

person holding a spoonful of Moroccan lentil stew

Do I need to blend lentil stew?

No, this Moroccan lentil stew is meant to be chunky.  Even though many recipes want half the soup to be blended, it is not needed for our version of this Moroccan recipe.

Is Moroccan lentil stew gluten free?

Our recipe for lentil stew is gluten free.  Check the label on the vegetable broth to make sure it doesn’t contain yeast extract, as that is made with wheat.

Can you make Moroccan lentil stew ahead of time?

Yes, you can.  Since the lentils absorb liquid easily, you’ll have to add more vegetable broth or water to the stew before serving. 

How long does Moroccan lentil stew last in the fridge?

Lentil stew can last up to 5 days in the fridge, as along as it is it cooled completely and stored in an airtight container.  Keep in mind that the turmeric in the stew will stain plastic containers or zip-top bags.

side view of a bowl of Moroccan lentil stew

Can you freeze Moroccan lentil stew?

Certainly; this stew freezes well.  Remember to allow it to cool completely before transferring to a glass airtight container or freezer zip top bag.  Keep in mind that the stew will permanently stain plastic utensils or containers.

To reheat the stew, allow to thaw in the fridge overnight and warm up on the stovetop over medium low heat until heated through.

How to Make Moroccan Lentil Stew in the Crock Pot

  • Sauté the carrots, onions and garlic in olive oil until soft.
  • Bloom the dry spices by toasting them for a minute along with the onion mixture.
  • Transfer the onion mixture to a crock pot.
  • Stir in the tomatoes, sweet potatoes, lentils, and the 4 cups of vegetable broth.
  • Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
  • Turn off the slow cooker, stir in the lemon juice, spinach, kale, and cilantro.  Let the greens wilt for 30 minutes before serving.

How to Make Moroccan Lentil Stew

Gather all the ingredients.  Chop the onion, mince the garlic, and dice the carrots.  Peel and cut the sweet potatoes into bite-sized pieces, then squeeze the lemons.

ingredients for Moroccan lentil stew

Let the oil heat up in a Dutch oven over medium high heat, then add the onions and carrots.  Sauté until soft, then add the garlic and cook until fragrant.

person stirring cooked onions and carrots

Measure out all the dried spices.

person holding a tray of dried spices

Add all the dry spices and cook for one minute, stirring constantly.  This will intensify the spices’ flavor.

person stirring the spices and the cooked veggies

Pour in the diced tomatoes with their juice, the cubed sweet potatoes, and the rinsed lentils.

adding the lentils to the pot of stew

Pour in the vegetable broth.

pouring vegetable broth into a pot of stew

Add the freshly squeezed lemon juice now or at the end of cooking, and stir with a large wooden spoon until well combined.  (Note: the turmeric can turn wooden utensils yellow.)

adding lemon juice to the pot of stew

Cover the Dutch oven and bring to a boil, then simmer covered for 45 minutes, stirring every 10 minutes to prevent the vegetables from sticking to the bottom.

covering the pot of stew with a lid

During the last 10 minutes of cooking, pour in 1 or 2 cups of vegetable broth or water to thin the stew.

pouring water into the Moroccan lentil stew

Stir in the spinach and baby kale mixture also.

adding spinach to Moroccan lentil stew

During the last 5 minutes of cooking, mix in 1/2 cup of chopped cilantro.

adding chopped cilantro to Moroccan lentil stew

Serve while hot and garnish with the last 1/2 cup of chopped cilantro.

person holding a ladle of Moroccan lentil stew

Pro Tips for Making Moroccan Lentil Stew

  • Want other garnish ideas?  Try a dollop of sour cream or Greek yogurt.
  • Want another leafy green vegetable?  Try kale, Swiss chard, or beet greens.
  • Want other vegetables?  Try butternut squash, pumpkin, or cauliflower.
  • Want dried fruit?  Try adding raisins, dried apricots, or dates.
  • Want to add meat?  Try cubed beef or lamb.
  • Want to be authentic?  Use dried chickpeas that have been soaked overnight then peeled of their skins.
  • Want it creamy?  Add coconut milk.
  • Want to add a grain?  Try quinoa.
  • Want to spicy?  Add 1 tablespoon of harissa (a North African hot red chili paste) or red pepper flakes.

Who knew a bowl of stew could be so good for you?  Experience the health benefits of clean eating today by using this recipe for our delicious detox Moroccan lentil stew.

bowl of Moroccan lentil stew with a bowl of spinach

Our Go-To Kitchen Tools for Moroccan Lentil Stew

Savor each moment of fall with a bowl of these healthy soups.

holding a spoonful of cabbage soup dipping bread into roasted cauliflower soup carrot ginger soup with two spoons

The pleasure of a 5-star review for this Moroccan lentil stew would be greatly appreciated.

Print
person holding a spoonful of Moroccan lentil stew

Detox Moroccan Lentil Stew


  • Author: Brooke
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 cups 1x

Description

Detox Moroccan lentil stew is a gluten free recipe that will help cleanse your body this fall.  This hearty stew is full of sweet potatoes, lentils, turmeric, and vegetables.  Make this healthy stew in your crock pot or on the stovetop and get your clean eating and weight loss goals back on track fast.


Scale

Ingredients

  • 3 tablespoons olive oil (45 ml)
  • 2 cups onion, chopped (242g)
  • 1/2 cup carrots, finely diced (66g)
  • 1 tablespoon garlic, minced
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 cups organic vegetable broth (reserve 2 cups for the end; 1.41 liters)
  • 15-ounce can petite diced tomatoes (425g)
  • 3 1/2 cups sweet potatoes, peeled and cut into bite-size pieces (480g)
  • 1/2 cup lemon juice, freshly squeezed (120 ml)
  • 1 1/2 cup brown or green lentils, rinsed (304g)
  • 4 cups spinach and baby kale (75g)
  • 1 cup cilantro, chopped (reserve 1/2 cup for garnish)

Instructions

  1. Heat the olive oil in a Dutch oven over medium high heat until the oil shimmers.  Add the carrots and onions and cook for 5 minutes, stirring occasionally.  Add the garlic and saute for one minute, stirring constantly.
  2. Add all the spices and cook for another minute, stirring constantly.  This is called blooming, and will intensify the flavor of the spices.
  3. Dump in the tomatoes, sweet potatoes, the rinsed lentils,  and diced tomatoes and mix until well combined.
  4. Cover and bring to a boil over medium-high heat.  Turn the heat down to low and simmer for 45 minutes with the lid on, stirring every 10 minutes to prevent the stew from burning.
  5. In the last 5 minutes of cooking, add 1-2 cups of vegetable broth or water to thin the soup, then add the spinach and kale mixture.  Slowly stir until all the spinach and kale is wilted.
  6. At the end mix in 1/2 cup of chopped cilantro and stir in the freshly squeezed lemon juice for some extra brightness.
  7. Serve warm.  Garnish each bowl of soup with the other 1/2 cup of chopped cilantro.

Notes

  • The pleasure of a 5-star review for this Moroccan lentil stew would be greatly appreciated.
  • 👩🏻‍🍳 Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Moroccan

Keywords: lentil soup, vegetarian, moroccan

Recipe Card powered by

4 thoughts on “Detox Moroccan Lentil Stew

  1. The colors blend together in your bowl and look like a rich tapestry woven with earthy colors. The spinach is lovely with the soft sweet potatoes and the lentils are great with the hints of spices.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.