There’s something magical about a pot of stew simmering on the stove, filling your kitchen with warmth and spice. This Moroccan-Spiced Black Lentil & Root Vegetable Stew embodies comfort in a bowl — rich, aromatic, and deeply satisfying.

Inspired by North African flavors, this hearty plant-based meal blends tender root vegetables with earthy black lentils, all steeped in a golden broth perfumed with cumin, coriander, and cinnamon. It’s the kind of meal that feels indulgent yet nourishing — and it tastes even better the next day.

Whether you’re cooking for a cozy weeknight dinner or prepping ahead for busy days, this stew promises both flavor and nutrition in every spoonful.

Ingredients

• 30ml olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 300g carrots, diced
• 250g parsnips, diced
• 400g sweet potato, diced
• 200g black (Beluga) lentils, rinsed
• 1200ml vegetable broth
• 400g canned diced tomatoes
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 100g kale, chopped
• Salt and black pepper to taste
• Juice of 1/2 lemon

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened.
2. Add the minced garlic, diced carrots, parsnips, and sweet potato. Cook for another 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until the spices are fragrant.
4. Pour in the vegetable broth, canned diced tomatoes, and rinsed black lentils. Season with salt and pepper, stir well, and bring the mixture to a boil.
5. Reduce the heat to a simmer, cover the pot, and cook for 25–30 minutes, or until the lentils and vegetables are tender.
6. Stir in the chopped kale and cook for an additional 2–3 minutes until it has wilted into the stew.
7. Remove from heat and stir in the fresh lemon juice. For meal prep, allow the stew to cool completely before portioning into airtight containers.

Tips & Substitutions

• Make it spicy: Add a pinch of cayenne or harissa paste for a gentle heat that complements the warm spices.
• Switch up the greens: Replace kale with spinach or Swiss chard if preferred.
• Batch cook & freeze: This stew freezes beautifully — store portions for up to 3 months for easy lunches.

Nutrition

Calories: Approximately 1800 total (serves 4–6)

• Fat: 30g
• Carbohydrates: 270g
• Fiber: 70g
• Protein: 60g