Moroccan · Main course
Spiced Brown Lentil Stew (Vegan Adès)
This everyday Moroccan lentil stew simmers brown lentils with tomato, garlic, cumin and plenty of coriander and parsley into a thick, comforting pot eaten with crusty bread. Cheap, nourishing and completely plant-based, it is a staple of home kitchens, the sort of dish that improves the longer it sits.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 5
- Level
- Easy
Ingredients
- 350 g brown lentils
- 2 onions, chopped
- 4 garlic cloves, crushed
- 400 g chopped tomatoes
- 2 tsp cumin, 1 tsp paprika, 1/2 tsp ginger
- 1 tsp tomato purée
- 5 tbsp olive oil
- Large bunch coriander and parsley, chopped
- 1.2 litres water or stock, salt and pepper
Method
- 1
Soften the aromatics
Warm the oil and cook the onions and garlic until soft, then stir in the cumin, paprika, ginger and tomato purée.
- 2
Add the lentils
Stir in the lentils to coat in the spices, then add the tomatoes and water.
- 3
Simmer
Bring to a boil, then simmer partly covered for 35–40 minutes until the lentils are tender and the stew thick, stirring now and then.
- 4
Season and finish
Season with salt and pepper once the lentils are soft, and stir through most of the herbs.
- 5
Serve
Ladle into bowls, drizzle with olive oil, scatter with the remaining herbs and serve with bread.
Chef's tips
- Salt the lentils only once they are tender; salting early can keep them firm.
- A generous hand with fresh coriander and parsley is what makes it taste Moroccan.
- Finish each bowl with a thread of good olive oil and a squeeze of lemon for brightness.
Frequently asked questions
Do I need to soak the lentils?
No. Brown lentils cook in 35–40 minutes without soaking. Just rinse them and pick out any grit or stones before adding to the pot.
Can I freeze it?
Yes, it freezes very well. Cool completely, portion and freeze; reheat gently with a splash of water, as the lentils thicken and absorb liquid on standing.