Moroccan Lentil and Vegetable Stew [RECIPE]

Good Afternoon Everyone!

The cold weather is here, the sun is setting by 5 PM, and we are all taking extra time to warm up each day! When it comes to Moroccan food I admit that I’m a bit of a noob. I know that it is often packed with spices (yum!). I know that many dishes use a tajine to cook, though I don’t own one so I knew I couldn’t tackle those recipes yet. Outside of that, I knew very little about Moroccan food. So when I came across this Budget Bytes recipe for a Moroccan lentil stew I was thrilled. It is cheap, easy, and so flavorful. I have made this stew several times over the past few weeks and each time my family is always digging in for seconds. (Even my little one!). If you’re worried about the lack of meat in this dish never fear! The lentils and garbanzo beans will fill you right up along with the vegetables. This one pot stew is the perfect vegetarian comfort food for long, winter nights. So what are you waiting for? Go ahead and give it a try!

Also be sure to pop over to Budget Bytes and show Beth some love on her website. It’s is a phenomenal website full of cheap recipes that are jam-packed with flavor. Have a wonderful day everyone and keep on cooking! ❤

Moroccan Lentil Stew
Moroccan Lentil Stew

Moroccan Lentil and Vegetable Stew

Courtesy of: Beth from Budget

Yields: 8 servings


  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 4 cloves garlic, minced
  • 4 stalks (about half a bunch) celery
  • ½ Tbsp ground cumin
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • ¼ tsp cayenne pepper
  • 1 (19 oz.) can chickpeas
  • 1 (28 oz.) can diced tomatoes
  • ½ lb. frozen cauliflower florets
  • 6 cups vegetable broth
  • 1 cup brown lentils
  • 1 bay leaf


  1. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery while the onions and garlic are sautéing, then add to the pot and continue to sauté for 2-3 minutes more.
  2. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.
  3. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed.
  4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
  5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

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