Moroccan Lentils - Easy One-Pot VEGAN Recipe
Moroccan Lentils is a versatile soupy stew loaded with spices and flavor. It’s a simple one-pot recipe and vegan-friendly. Ready in under 1 hour. 🇲🇦
Equipment
- Cooking pot with lid (for the veggie stock)
- 12-Inch Stainless Steel Frying Pan
- Garlic Press (optional)
- Chef Knife
- Wooden Cutting Board
- Mesh Strainer
- Ladle
Ingredients
For the lentils
- 2 cups red lentils
- Extra Virgin Olive Oil
- 1 Canned Diced Tomatoes
- 1-2 fresh tomatoes loosely chopped
- 1 medium onion diced
- 2-3 cloves of garlic minced
- 8 cups water or vegetable stock store-bought or homemade*
- 1 tsp Ground Cumin
- 1 tsp turmeric
- 1/2 tsp ground black pepper
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- Salt to taste
*For the homemade veggie stock
- 8 cups water
- 1 bay leaf
- Small bundle of Fresh herbs rosemary, thyme, or basil
- Whole peppercorns 10-15 or so is enough
- Small handful of fresh parsley
- Veg ends tomatoes, onion and garlic skins
- Approx ½ tsp salt
- Optional: Carrot and half an onion
Garnishings
- Fresh coriander or parsley
- Dried dates or apricots
- Small chives or spring onions
Instructions
Step 1 - Prepare ingredients
- Start by preparing the veggies. Finely dice the onion, garlic, and fresh parsley.1 medium onion, 2-3 cloves of garlic, Small handful of fresh parsley
- Loosely chop one or two fresh tomatoes and measure out the lentils and spices.1-2 fresh tomatoes
- Keep all the veg ends for the veggie stock.
Step 2 - Prepare homemade veggie stock
- * skip this step if using store-bought stock
- Add the veg ends to a large pot with around 2 liters (8 cups) of water.
- Add aromatics (peppercorns, bay leaves, fresh herbs, and bring to a boil.1 bay leaf, Small bundle of Fresh herbs, Whole peppercorns, Veg ends, Approx ½ tsp salt, Optional: Carrot and half an onion, 8 cups water
- Once boiling, reduce heat to medium and leave to simmer for 20-30 minutes.
Step 3 - Build the sauce
- Saute the onion in a little oil until golden on medium-high heat (around 5 minutes), then add the garlic and chopped tomatoes and continue to saute for another 5 minutes.Extra Virgin Olive Oil
- Add the spices, the can of diced tomatoes, season to taste, and stir through.1 Canned Diced Tomatoes, 1 tsp Ground Cumin, 1 tsp turmeric, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Cayenne Pepper, Salt to taste, 1/2 tsp ground black pepper
- Reduce heat to medium and leave to simmer for around 10-15 minutes.
Step 4 - Add lentils and veggie stock
- Add 2-3 ladles worth of vegetable stock and stir through, then add the lentils and combine with the sauce.8 cups water or vegetable stock, 2 cups red lentils
- Top up the pan with the rest of the vegetable stock and leave to simmer for around 20-30 minutes (20 minutes is a firm lentil, and 30 minutes gives a more mushy consistency- see lentil cooking instructions on the packet for exact cooking times).
Step 5 - Add chopped dates, season, and serve
- Around the last 5 minutes add some of the chopped dates and stir through (or use apricots f you prefer).Dried dates or apricots
- Check the lentil's consistency and remove them from the heat.
- Season to taste and garnish with some freshly chopped parsley and spring onion, and serve!Small chives or spring onions, Fresh coriander or parsley