My Plant-Based Week
My Plant-Based Week

Warm and Smoky Moroccan Red Lentil Stew

I've said it before but it's worth repeating. When you eat a plant-based diet, ethnic recipeIs are a must. And things like casseroles, soups and stews are pretty helpful, too. I consider myself very blessed that every member of my family really loves soup, even my two picky girls.


This stew is sooo good. It's loaded with veggies and is a bit smoky and just spicy enough. Incredibly hearty, it's really satisfying on a cold, wintery day. While this is definitely ethnic, I consider it major comfort food because of the addition of coconut milk--it gives this stew a creamy, luxurious quality that we just devoured! We ate ours with Indian naan bread that I purchased from the grocery store and a large green salad but this soup is filling enough all on its own.



This recipe made a huge batch of stew--enough for two nights of dinner, lunch for my husband on a third day and another hearty serving that I froze for another day. If you don't care to make such a large amount, you can easily halve the ingredients. I hope you enjoy this stew as much as we did. If you give this recipe a try, leave me a comment and let me know what you think and share your favorite typeo of winter soup/stew:)



Warm and Smoky Moroccan Red Lentil Stew

(Prep Time: 15 minutes   Cook Time: 45 minutes   Yield: A LOT!!)


Printable Version


2 Tbs Coconut Oil

1 Large Onion, finely chopped

5 Large Cloves garlic, minced

1-inch Piece of fresh turmeric root, peeled and minced

3 Cups Torn kale

2 Cups Cauliflower florets

2 Medium Sweet potatoes, peeled and roughly chopped

1 Roasted red pepper (I used the kind from jar)

1 Cup dry red lentils

6 Tablespoons tomato paste

1 1/2 Tbs Cumin

1 1/2 tsp Ground ginger

2 tsp Smoked paprika

1/2 tsp Coriander

1 tsp Cinnamon

1 1/2 tsp Fine grain sea salt

3/4 tsp Freshly ground black pepper

Dash or two of cayenne or white pepper

5 Cups water

3 Vegetable boullion cubes

1/2 Cup Full fat coconut milk

2 Tbs Earth Balance butter (optional)

1 Cup Cooked brown basmati rice


1. Cook rice according to package directions and set aside. While the rice is cooking, heat the oil in a large soup pot or Dutch oven. Saute the onion until it begins to soften, about 3-4 minutes. Add the garlic and continue to saute another minute. While the onion is cooking, add the cauliflower, kale, sweet potato and roasted red pepper to the bowl of a food processor and process until very finely chopped. Add the onion and garlic and continue cooking over medium heat until the vegetables start to soften, 5-8 minutes.

2. Add the lentils, tomato paste and all the spices and stir well. Add the water and boullion cubes and stir again. Bring to a boil, then reduce heat and simmer, partially covered until the lentils are tender, about 10-15 minutes. 

3. Add the rice, coconut milk and Earth Balance, if using. Stir again and simmer just long enough to make sure the coconut milk is warmed and the butter is melted. Adjust spices as needed.

4. Ladel into bowls and enjoy! Lefotovers can be stored in fridge for up to 3 days or in the freezer for a month to 6 weeks.


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Hi! I'm Milissa and my passions are healthy, mostly-plant-based food, saving money, enjoying my family, living in grace and honoring God.

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