Rustic Moroccan Lentil Stew with Preserved Lemons
A Hearty and Flavorful Moroccan Classic
This Moroccan Lentil Stew combines earthy lentils with the bright tang of preserved lemons for a truly comforting dish. Ideal for both weeknight dinners and special occasions.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Stew Base
For the Lentils
For the Citrus Accent
For the Finishing Touches
Preparation
Prepping the Stew Base
Heat the oil
Heat olive oil in a large pot over medium heat.
Sauté onion
Add onion and sauté until translucent, about 5 minutes.
Add garlic and spices
Stir in garlic, cumin, coriander, and cayenne pepper, cook for 2 more minutes.
Preparing the Lentils
Combine lentils and aromatics
Add lentils, broth, diced tomatoes, carrots, and bay leaf to the pot.
Bring to a boil
Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes.
For a thicker consistency, mash some of the lentils against the side of the pot.
Simmer until tender
Stir occasionally until lentils are tender.
Be sure to remove the bay leaf before serving.
Cooking Process
Simmering the Stew
Once the stew base is prepared, add the lentils and bring to a boil before simmering.
Adding Preserved Lemons
Stir in the preserved lemon rinds and lemon juice during the last 10 minutes of cooking.
Finishing Touches
Adjust seasoning with salt and pepper, and stir in fresh cilantro just before serving.
Plating & Serving
Rustic Moroccan Lentil Stew with Preserved Lemons
Rustic Moroccan Lentil Stew with Preserved Lemons
Plating & Serving
Serve in a rustic bowl, garnished with additional fresh cilantro to enhance the vibrant colors of the stew.