Ingredients
Slow Cooker Moroccan Spiced Red Lentil and Sweet Potato Stew serves 5 Simple Moroccan Lentils Moroccan Stewed Lentils
serves 5 serves 4
2 cups split red lentils 1 cup whole brown- or green-skinned lentils, rinsed 2 cups lentils
1 medium sweet onion, diced 1 small yellow onion, peeled and diced 1 medium onion, chopped
1 tbsp olive oil 4 Tb olive oil 1/3 cup olive oil
2 medium stalks celery, trimmed and diced
2 medium carrots, trimmed and diced
750g sweet potatoes, peeled and cubed
1 - 14.5 oz. can of diced tomatoes, no salt added 1 cup finely chopped or pureed tomatoes (canned or fresh) 2 or 3 tomatoes, grated
1 clove garlic, minced or pressed 4 cloves garlic 3 cloves garlic finely chopped of pressed
1 tsp coriander
2 tsp cumin 1 tsp whole cumin seeds 2.5 teaspoons cumin
1 tsp smoked paprika ½ tsp paprika ** 2.5 teaspoons paprika
½ tsp cayenne ** (omit)
1 tsp cinnamon 1 tsp cinnamon **
½ tsp turmeric 1 tsp turmeric **
1 tsp ground dry ginger ** 2.5 teaspoons ginger
.5 tsp pepper
pinch of coarse sea salt ¾ tsp salt, or more to taste ** 2 tsp salt
Finely grated zest of 1 lemon, 2 Tb fresh lemon juice, or more to taste
4 cups chicken or vegetable stock 2 to 2.5 cups water 2 litres water
Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hrs. See below for method. Mix all ingredients in a pressure cooker or pot, and bring to a simmer. Cook 1.5 hours until lentils are tender and the sauce is not watery.
5 tablespoons chopped fresh coriander ¼ cup minced fresh parsley + ¼ cup minced fresh cilantro 4 tablespoons chopped fresh parsley or coriander
Method for Simple Moroccan Lentils
  1. Have all your ingredients measured, chopped and ready to go before starting the cooking part. Mix the ** spices.
  2. Heat a medium-sized pot over medium-high heat. When hot, add olive oil and whole cumin seeds. Let cumin seeds sizzle for 10 or 15 seconds,
  3. Add the onion and sauté, stirring frequently, until onion is translucent all the way through and turning golden in spots.
  4. Add the garlic and sauté for about 15 seconds, until fragrant.
  5. Add the spice mix and stir vigorously for a few seconds, until everything has been coated in oil.
  6. Immediately stir in the tomato and salt and turn down the heat to medium low.
  7. Let simmer for 3 to 5 minutes, until oil starts to pool on the surface – a very important step to bring out the flavour of the spices.
  8. Add the water (start with 2 cups) and the lentils. Bring to a boil, reduce heat to low, cover, and simmer for 30 to 40 minutes.
  9. Remove lid to check the progress of the lentils. (Very important – while you are checking the lentils at this stage, stir in the lemon zest.) The lentils should be fully cooked, but still hold their shape, and most of the water should be absorbed. If the lentils look dry, add a bit more water. If the lentils look too wet, remove the lid for the last few minutes of cooking. (I also find it’s helpful to let the lentils sit, covered, for 15 to 20 minutes to absorb any excess water and finish softening up without over-cooking or getting mushy).
  10. When the texture and cooked-ness of the lentils are to your satisfaction, stir in the fresh lemon juice and the minced cilantro and parsley.
  11. If you would like to add vegetables to the lentils, add 1 cup diced hard vegetables (i.e. carrots, green beans) about halfway through the cooking. This variation will require the extra 1/2-cup of water for sure. Or, stir in some finely chopped spinach when you add the herbs and lemon juice.
  12. Taste to adjust the seasonings before serving. The stew may need more lemon juice or salt.
  13. Serve immediately, ladled over hot rice or couscous. Sprinkle each serving with more minced cilantro or parsley, if desired.