Moroccan Carrot and Lentil

Why You’ll Love This Recipe

This Moroccan carrot and lentil dish is rich in flavor yet incredibly simple to prepare. The blend of spices adds depth and warmth, while the lentils provide protein and bulk, making the meal both satisfying and nutritious. It’s naturally vegan, budget-friendly, and adaptable to your preferred spice level. Whether served as a stew or a side, it’s a versatile recipe you’ll keep coming back to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots
red lentils or green lentils
olive oil
yellow onion
garlic
fresh ginger
vegetable broth
ground cumin
ground coriander
paprika
turmeric
ground cinnamon
salt
black pepper
tomato paste
lemon juice
fresh cilantro or parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. Stir in minced garlic and ginger and cook until fragrant.
3. Add the carrots along with cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices.
4. Add the lentils and tomato paste, mixing well.
5. Pour in the vegetable broth and bring to a gentle boil.
6. Reduce heat and simmer until the lentils and carrots are tender, stirring occasionally.
7. Adjust seasoning, then finish with a squeeze of lemon juice.
8. Garnish with chopped cilantro or parsley before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Add diced sweet potatoes for extra sweetness and heartiness.
• Stir in a handful of spinach or kale at the end for added greens.
• Use green or brown lentils for a firmer texture; red lentils will create a thicker, softer stew.
• Add a pinch of chili flakes or harissa for heat.
• Stir in coconut milk for a creamier finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months.
Reheat on the stovetop over medium heat, adding a splash of broth or water if the mixture thickens.

FAQs

Can I use canned lentils?

Canned lentils work, but reduce the cooking time and broth slightly since they are already cooked.

Can I make this in a slow cooker?

Yes; add all ingredients except lemon juice and cook on low for 6–7 hours or high for 3–4 hours.

Is this recipe spicy?

It’s mildly spiced, but you can add chili flakes or harissa for heat.

Can I skip the tomato paste?

Yes, but the dish will be lighter in color and slightly less rich.

Can I use chicken broth instead of vegetable broth?

If not vegan, chicken broth works fine.

Do I need to soak the lentils?

No soaking is required for red, green, or brown lentils.

Can I blend the soup?

You can blend part of it for a thicker texture, or fully purée it for a smooth soup.

What can I serve this with?

Serve with couscous, rice, crusty bread, or flatbread.

Can I add protein?

Chickpeas are a great addition for extra protein.

How do I prevent the lentils from getting mushy?

Use green or brown lentils and simmer gently to maintain firmness.

Conclusion

This Moroccan carrot and lentil dish brings together warm spices, hearty lentils, and sweet carrots to create a comforting and flavorful meal. Easy to prepare and adaptable to your preferences, it’s perfect for meal prep, busy dinners, or nourishing lunches. It’s a wholesome, satisfying recipe you’ll want to make again and again.

Moroccan Carrot and Lentil

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A hearty, comforting Moroccan-inspired carrot and lentil dish simmered with warm spices, aromatics, and broth for a nourishing and flavorful meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Yield: 4 servings
• Category: Stew
• Method: Stovetop
• Cuisine: Moroccan-inspired
• Diet: Vegan

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 4 cups carrots, chopped
• 1 cup red lentils or green lentils, rinsed
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 1 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh cilantro or parsley, chopped (for garnish)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. Add the minced garlic and ginger and cook until fragrant.
3. Stir in the carrots along with cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper to coat in the spices.
4. Add the lentils and tomato paste, mixing well.
5. Pour in the vegetable broth and bring to a gentle boil.
6. Reduce heat and simmer until the lentils and carrots are tender, stirring occasionally.
7. Adjust seasoning and add the lemon juice.
8. Serve hot, garnished with fresh cilantro or parsley.

Notes

• Add sweet potatoes for added sweetness and heartiness.
• Stir in spinach or kale at the end for extra greens.
• Use green or brown lentils for a firmer texture; red lentils yield a thicker stew.
• Add harissa or chili flakes for heat.
• Stir in coconut milk for a creamier dish.

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 7g
• Sodium: 580mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 12g
• Protein: 13g
• Cholesterol: 0mg