Moroccan Red Lentil & Chickpea Stew

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6-8
Cuisine: Moroccan

1 T olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1½ t ground ginger
2 t ground cumin
1 t ground coriander
¼ t ground cinnamon
½ t kosher salt
¼ t coarse ground black pepper
1 can diced tomatoes
1 can chickpeas, drained and rinsed
1 can cannelini beans, drained and rinsed
3 large carrots, peeled and diced
1½ cups red lentils, picked and rinsed
8 cups vegetable broth (you can also use chicken broth)
– For a variation with meat, you can 2 cups of add chopped turkey or chicken breast into the soup, just add in an additional ¼ teaspoon of Kosher salt with it to be sure it is seasoned appropriately.

Add the olive oil to a dutch oven, or a heavy pot, with a secure fitting lid, on medium high heat. Add the onions, and garlic to the pot, and cook for 3-4 minutes until translucent. Add in the ginger, cumin, coriander, cinnamon, salt and pepper and stir for 30 seconds. Add in the rest of the ingredients, bring to a boil. Lower the heat to a simmer, cover, and cook for 30 to 45 minutes.

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