Moroccan Lentil and White Bean Stew
A hearty Moroccan-style stew combining earthy green lentils and creamy white beans with tomatoes, carrots, and warming spices. High in plant-based protein and fiber, it is satisfying without added…
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon sweet paprika
- 1 cup green or brown lentils, rinsed
- 1 can (14 ounces) crushed tomatoes
- 4 cups low-sodium vegetable stock
- 2 cans (15 ounces each) cooked cannellini beans, rinsed and drained
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
- Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, and celery with a pinch of the salt. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables soften.
- Add the garlic, cumin, coriander, turmeric, cinnamon, paprika, and black pepper. Stir for 1 minute, until fragrant, taking care not to let the garlic brown.
- Add the rinsed lentils, crushed tomatoes, and vegetable stock. Stir well and bring to a gentle boil.
- Reduce the heat to low, cover partially, and simmer for 30 to 35 minutes, stirring occasionally, until the lentils are tender but still hold their shape. Add a splash of water or stock if the stew becomes too thick.
- Stir in the cannellini beans and simmer uncovered for 8 to 10 minutes, allowing them to heat through and the stew to thicken.
- Remove the pot from the heat. Stir in the cilantro, parsley, and lemon juice. Taste and adjust the salt, pepper, and lemon juice before serving.
Watch the Moroccan Lentil and White Bean Stew cooking video
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