Crock Pot Moroccan Lentil Stew

Warm and fragrant, Crock Pot Moroccan Lentil Stew is the perfect blend of hearty comfort and exotic spice. This slow-cooked vegan dish combines tender lentils with vibrant vegetables like carrots, celery, and red bell pepper, all simmered in a luscious tomato-based broth infused with warming spices such as cumin, coriander, cinnamon, and turmeric. Fresh baby spinach and a splash of zesty lemon juice add a burst of freshness, while fragrant cilantro tops it all off for an aromatic finish. With minimal prep and the convenience of a crock pot, this gluten-free, plant-based meal is perfect for busy weeknights or cozy meal prepping. Serve it with crusty bread or fluffy quinoa for a satisfying dish packed with flavor and nourishment.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, chopped
• 2 stalks celery stalks, chopped
• 1 medium red bell pepper, diced
• 14.5 ounces diced tomatoes (canned)
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 cup uncooked green or brown lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground turmeric
• 1 teaspoon paprika
• 0.25 teaspoons cayenne pepper (optional)
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 3 cups baby spinach
• 0.25 cup fresh cilantro, chopped (for garnish)
• 2 tablespoons fresh lemon juice

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté for 3-4 minutes, until softened.

Step 2

Add the minced garlic, carrots, celery, and red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Transfer the cooked vegetables to your crock pot.

Step 4

Add the canned diced tomatoes (with their juices), tomato paste, vegetable broth, and lentils to the crock pot.

Step 5

Stir in the cumin, coriander, cinnamon, turmeric, paprika, cayenne pepper (if using), salt, and black pepper.

Step 6

Cover the crock pot and cook on low for 6-7 hours, or on high for 3-4 hours, until the lentils are tender and the flavors are blended.

Step 7

After cooking, stir in the baby spinach and allow it to wilt for 5-10 minutes while still on the warm setting.

Step 8

Just before serving, stir in the fresh lemon juice to brighten the flavors.

Step 9

Serve the stew warm, garnished with freshly chopped cilantro. Enjoy with crusty bread or over cooked quinoa for a complete meal.

Nutrition Facts

Serving size	(1336.5g)

Amount per serving	% Daily Value*
Calories	1309.9

Total Fat 33.6g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4582.0mg	0%
Total Carbohydrate 201.2g	0%
Dietary Fiber 44.3g	0%
Total Sugars 40.1g
Protein 66.8g	0%

Vitamin D 0IU	0%
Calcium 509.6mg	0%
Iron 25.2mg	0%
Potassium 4057.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.0%

Protein: 19.4%

Carbs: 58.6%