Prep time
10 MIN
Total time
50 MIN
Serves
4
This recipe uses vegetable broth as a base and combines lentils and chickpeas for a hearty dish! It takes 10 minutes to prep, and only 50 minutes to cook.

Moroccan Lentil Stew Ingredients

How to Make Moroccan Lentil Stew

  1. Heat the oil in a large Dutch oven over medium heat and sauté the chopped onion and celery with the sliced carrots, until the onion turns translucent and begins to brown, about 5 to 10 minutes. Add one teaspoon ground turmeric, cumin, harissa or chilli flakes and salt.
  2. Stir in the diced tomatoes, broth and lentils, scraping up any brown bits from the bottom of the pot; bring to a boil. Reduce heat to maintain a simmer and cook uncovered for 20 minutes. Stir in the chickpeas and cook for 10 minutes, or until lentils are tender.
  3. Stir in parsley, cilantro and lemon juice. Serve with extra harissa.

Recipe Tips

  • If desired, substitute green lentils with red lentils.
  • For additional veggies include diced sweet potatoes and butternut squash.
  • For additional spices, add 2 minced garlic cloves, ½ teaspoon ground cinnamon, and red pepper flakes.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

This product can be substituted with

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

1 cup = 1 cup

NOTE:  The character of the recipe will change

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