Moroccan-Spiced Lentil Stew with Preserved Lemons

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply aromatic slow-simmered lentil stew infused with authentic Moroccan spices, featuring preserved lemons for a tangy, traditional twist. This moroccan-inspired vegetarian ready in about 65 minutes pairs (200g), rinsed brown lentils, large (150g), finely diced onion, medium (60g), diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (10 ratings) Prep: 20 min Cook: 45 min Serves 4 Moroccan cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add diced onion, carrot, and celery, cooking for 8 minutes until softened and slightly golden.
  2. Step 2: Stir in minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp ground cinnamon. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup rinsed brown lentils and 4 cups chicken broth, then bring to a gentle boil.
  4. Step 4: Reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally, until lentils are tender but not mushy.
  5. Step 5: Stir in 1 thinly sliced preserved lemon and 1/2 tsp salt, then continue simmering uncovered for 10 minutes to meld flavors.
  6. Step 6: Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning with additional salt if needed.
  7. Step 7: Serve hot, garnished with extra cilantro and a small slice of preserved lemon for authenticity.

Equipment for this recipe

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Frequently asked questions

How long does Moroccan-Spiced Lentil Stew with Preserved Lemons take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Lentil Stew with Preserved Lemons?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (200g), rinsed brown lentils from drying out.

Can I substitute ingredients in Moroccan-Spiced Lentil Stew with Preserved Lemons?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Lentil Stew with Preserved Lemons for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Moroccan-Spiced Lentil Stew with Preserved Lemons?

Moroccan vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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