Tuesday, December 3, 2013

Moroccan-Spiced Lentil & Veggie Stew

I hope you all had a great Thanksgiving! Our's was super relaxing, and we followed up a four-day stint on the Cape with a short brewery crawl in Vermont (our first stop was documented here). It was a lot of fun, but I was happy to be home Sunday night.

And what better way to welcome ourselves back home than with a big pot of healthy soup? I was in the mood for something warm and nutritious - but also full of flavor - and that's how this soup was born. Full of warming spices, hearty lentils, and nutritious vegetables, I am beyond thankful that we have so much leftover. This soup will also freeze well, so our leftovers should last us all winter long.

Moroccan-Spiced Lentil & Veggie Stew
Yields: 8-10 servings
-2 tablespoons olive oil
-1/2 large yellow onion, diced
-4 medium carrots, chopped
-1 clove garlic, minced
-Cinnamon (about 1 teaspoon)
-Turmeric (about 1 1/2 teaspoons)
-Cumin (about 1 tablespoon)
-Ground coriander (about 1 1/2 teaspoons)
-Pinch of cayenne pepper
-Salt and pepper
-1 box (32 ounces) low-sodium vegetable broth
-1 1/2 cups water*
-5 white button mushrooms, sliced
-1 3/4 cups lentils
-1 15-ounce can diced tomatoes
-2 cups frozen spinach, thawed
-1 cup frozen peas, thawed

1.) Heat oil in a large sauce pot over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. 
2.) Stir in garlic and cook for 30 seconds. Add spices, and cook, stirring until fragrant, about 1 minute.
3.) Add broth, water, mushrooms, lentils, and tomatoes; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally for about 35-40 minutes. 
4.) Stir in spinach and peas and cook for an additional 10 minutes, or until spinach and peas are cooked and lentils are tender.

*You may need to add more water as the soup cooks/thickens, and especially when you reheat the soup the next day. Just add enough water to achieve your desired consistency.

Warning: this soup is filling. We ate big bowls alongside some salad and rolls, and the soup alone would have been plenty. I highly recommend topping off your bowl with some hot sauce, too (if you're into that kind of thing).


  1. This soup sounds so good. I've actually been craving lentil soup. Glad you had a nice Thanksgiving!

  2. I have been SO cold lately and wanting soup for every meal. This looks perfect!

  3. Oooh, I just made a lentil soup, but this one sounds better. You're right about the water. Those lentils really soak it up!