Moroccan Lentil Stew

Moroccan Lentil Stew

I saw this stew on another website a while back and I had to try it... I did not anticipate non-stew like weather. Oh well, I bought the ingredients so I had to make it. Also, I am very glad I did. This was absolutely bursting with flavour. When I was making it, I was thinking of adding shredded chicken or something similar but it does not need it at all. I can still taste it on my tongue. This is definitely going into my soup/stew arsenal.
This went very well with some naan bread to dip into it. I highly suggest it.
Also, I used A** Blood in this which is a chili powder I make out of ghost chilis and it made it perfectly spicy for me so you can omit a hot powder all together.
I use homemade chicken broth which is not salty at all so I had to add a bit of salt at the end but it will depend on your brand of broth.



  1. 2 Tablespoons Olive Oil
  2. 1 Yellow Onion
  3. 6 Cloves Garlic
  4. 4 Celery Stalks
  5. 1/2 Tablespoon Cumin Ground
  6. 1 teaspoon Turmeric
  7. 1 teaspoon Cinnamon
  8. 1/4 teaspoon Cayenne Pepper
  9. 1/4 teaspoon Blood A**
  10. 1 14.5 oz cans Chickpeas
  11. 2 14.5 oz cans Tomatoes Diced
  12. 3/4 lb Cauliflower Fresh Florets
  13. 6 Cups Chicken Broth
  14. 1 Bay Leaf
  15. 1 1/2 Cups Red Lentils
  16. to taste Salt


50 mins
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    In a large pot, heat the Olive Oil over medium heat.

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    While the Olive Oil is heating up, dice the Onion and mince the Garlic. Add the diced Onion and minced Garlic to the pot and cook until softened (about 2 - 3 minutes).

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    While the Onion and Garlic is cooking, slice the Celery. Add the sliced Celery to the pot and cook for another 2 - 3 minutes, until soft.

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    Stir the Ground Cumin, Turmeric, Cinnamon, Cayenne Pepper, and A** Blood to the vegetables and toast for about 2 minutes.

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    Meanwhile, rinse and drain the Chickpeas.

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    Add the Chickpeas, diced tomatoes with juices, and Cauliflower Florets. Stir until everything is combined.

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    Add the Chicken Broth and bay leaf, stir until well combined, turn the heat up to high, place a lid on the pot, and let it come up to a boil.

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    Once the stew reaches a boil, add the Red Lentils, stir well, cover, let it come back to a boil, and turn the heat to low. Let the stew simmer for 30 minutes, making sure it is simmering the whole time.

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    After 30 minutes, check to make sure the Lentils are tender, taste the stew, add Salt if necessary, remove the Bay Leaf, and serve.

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