Vegan Moroccan Lentil Stew with Cilantro and Fresh Herbs
This deeply fragrant stew is the kind of one-pot meal that makes the whole kitchen smell incredible — warm spices like cumin, coriander, cinnamon, and smoked paprika bloom in olive oil with fresh ginger and garlic before the lentils ever hit the pot. Red lentils break down into a thick, velvety base that's hearty enough to satisfy even the most committed meat-eaters at the table. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — just straightforward, honest cooking from start to finish. A generous finish of fresh cilantro, parsley, and bright lemon juice lifts the whole dish and keeps it from feeling heavy. It comes together in under an hour and serves four, making it an ideal weeknight dinner that also reheats beautifully for lunch the next day. Serve it with extra lemon wedges on the side and let everyone squeeze to taste.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp lemon juice (from about 1 lemon)
- ½ cup fresh cilantro, roughly chopped
- ¼ cup fresh parsley, roughly chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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