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Moroccan Vegetable Stew

Healing Moroccan Vegetable Stew with Lentils & Turmeric

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Ingredients Method Notes

Ingredients
  

  • 2 Tbsp Olive Oil (or avocado oil)
  • 1 Small Onion
  • 2 cloves Garlic
  • 1-inch piece Fresh Ginger grated
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • 1 cup Red Lentils rinsed
  • 2 cups Diced Carrots and/or Sweet Potato
  • 1 Red Bell Pepper chopped
  • 1 Zucchini chopped
  • 1 can Crushed Tomatoes (14 oz)
  • 4 cups Vegetable Broth
  • 1 cup Kale or Spinach
  • 1/2 Lemon juiced
  • Sea Salt & Black Pepper to taste
  • Chopped Cilantro or Parsley for garnish

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic, ginger, and spices; cook for 1 minute until fragrant.
  4. Add lentils, carrots, bell pepper, zucchini, tomatoes, and broth.
  5. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until lentils and vegetables are tender.
  6. Stir in greens and simmer another 5 minutes.
  7. Finish with lemon juice and adjust seasoning.
  8. Serve warm, topped with fresh herbs.

Notes

Optional Add-Ons & Swaps

  • Add a handful of chopped dried apricots or golden raisins for gentle sweetness and extra antioxidants.
  • Top with a dollop of plain yogurt or cashew cream for creaminess.
  • Swap red lentils for chickpeas for more texture.
  • Sprinkle with toasted pumpkin seeds for zinc and healthy fats.