Easy Lentil Moroccan Pot (Budget-Friendly) brings together lentils, vegetables, and Moroccan spices in a single pot for a comforting, wallet-friendly vegan dinner.
Chef Rachel simmers lentils with tomatoes, carrots, onions, and smoky spices so every bowl feels like a slow-cooked tagine while staying simple enough for busy Mediterranean-style meal prep nights.
Easy Lentil Moroccan Pot (Budget-Friendly)
A budget-friendly, vegan Moroccan lentil stew cooked in one pot with tomatoes, vegetables, and warm spices for a cozy Mediterranean-style dinner and easy meal prep bowls.
Ingredients
Equipment
Method
- Warm olive oil in a large pot over medium heat, then add onion, carrots, and bell pepper and sauté until softened and lightly golden.
- Stir in garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper and cook for about a minute so the spices become fragrant.
- Add lentils, tomatoes, and vegetable broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the stew is thick and cozy, stirring occasionally and adding a splash of water if needed.
- Finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot in bowls or over your favorite grain.
Notes
Add chopped sweet potato or zucchini during simmering for extra bulk and natural sweetness.
Stir in chickpeas near the end of cooking for more plant protein and a heartier meal prep bowl.
The stew thickens as it stands; loosen leftovers with a little water or broth when reheating.
Calories
Approximately 320 kcal per serving, depending on broth and oil used. Protein
Approximately 16 g plant protein per serving from lentils and any added chickpeas.
Approximately 320 kcal per serving, depending on broth and oil used. Protein
Approximately 16 g plant protein per serving from lentils and any added chickpeas.
Nutrition Facts (in tableau)
Estimated per serving for a vegetable-packed Moroccan lentil stew.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 16 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 14 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 700 mg |
| Sugars | 10 g |
Tips and Variations for Easy Lentil Moroccan Pot (Budget-Friendly)
- Use brown or green lentils for a stew that holds its shape, or red lentils for a creamier texture that cooks faster.
- Bulk it up with carrots, sweet potato, or spinach and add chickpeas for extra plant protein, then brighten with lemon juice and fresh herbs before serving.
- For meal prep, cook a big batch, cool completely, and portion into containers to serve over rice, quinoa, or couscous—or enjoy as a thick soup with flatbread.
Summary
A budget-friendly, vegan Moroccan lentil stew cooked in one pot with tomatoes, vegetables, and warm spices for a cozy Mediterranean-style dinner and easy meal prep bowls.
Equipment
- Large soup pot or Dutch oven with lid
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- Olive oil
- Yellow onion, chopped
- Carrots, diced
- Red or orange bell pepper, diced
- Garlic cloves, minced
- Dry brown or green lentils, rinsed
- Crushed or diced tomatoes
- Vegetable broth or water
- Ground cumin
- Ground coriander
- Sweet or smoked paprika
- Ground turmeric
- Pinch cinnamon
- Pinch cayenne or chili flakes (optional)
- Sea salt and black pepper
- Lemon juice
- Fresh cilantro or parsley, chopped
Instructions
- Warm olive oil in a large pot over medium heat, then add onion, carrots, and bell pepper and sauté until softened and lightly golden.
- Stir in garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper and cook for about a minute so the spices become fragrant.
- Add lentils, tomatoes, and vegetable broth, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the stew is thick and cozy, stirring occasionally and adding a splash of water if needed.
- Finish with lemon juice and fresh herbs, taste and adjust seasoning, then serve hot in bowls or over your favorite grain.
Notes
- Add chopped sweet potato or zucchini during simmering for extra bulk and natural sweetness.
- Stir in chickpeas near the end of cooking for more plant protein and a heartier meal prep bowl.
- The stew thickens as it stands; loosen leftovers with a little water or broth when reheating.
Calories
Approximately 320 kcal per serving, depending on broth and oil used.
Protein
Approximately 16 g plant protein per serving from lentils and any added chickpeas.
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