Moroccan-Spiced Lentil Stew with Roasted Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew featuring earthy lentils and sweet roasted carrots simmered in warming Moroccan spices for a comforting meal. This Moroccan-inspired vegan recipe, ready in about 60 minutes, pairs brown lentils, carrots, olive oil 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.

Prep: 15 min Cook: 45 min Serves 4 Moroccan cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled and cut carrots with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes until caramelized and tender.
  2. Step 2: While carrots roast, rinse 1 cup brown lentils under cold water. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until soft and translucent.
  3. Step 3: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp ground cinnamon to the pot. Cook, stirring, for 1 minute until fragrant.
  4. Step 4: Stir in the rinsed lentils, 4 cups vegetable broth, 1 can (14.5 oz) diced tomatoes with juices, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and stew is slightly thickened.
  5. Step 5: Fold the roasted carrots into the stew and cook an additional 5 minutes to meld flavors.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lemon wedges to squeeze over each bowl.

Frequently asked questions

How long does Moroccan-Spiced Lentil Stew with Roasted Carrots take to make?

Total time is about 60 minutes (15 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 Roasted Carrots?

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 brown lentils from drying out.

Can I substitute ingredients in Moroccan-Spiced Lentil Stew with Roasted Carrots?

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 Roasted Carrots 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 Roasted Carrots?

Moroccan vegan 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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