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Moroccan Lentil Stew


Am I the only one the feels my kids are more likely to taste different foods if it’s in someones else’s home? Recently, we went to eat by a friend’s house who served a delicious vegetable soup. I told her that my kids don’t really like vegetable soups, but I will offer it to them anyways. I was shocked when my kids ate their entire bowls—and complimented the hostess as well! I knew it was time to go home and quickly make a soup to see if I could achieve the same results. I decided to make a thicker stew that I can serve as a complete meal in one bowl. When my children came home from school, I served them this bowl of stew. At first, we had some grumbling, but when I reminded them how much they liked the other soup, they agreed to give it a try. Next thing I knew, I had four empty bowls. This stew is full of healthy lentils, chickpeas, and vegetables, and I added in some meat so you can really call this a complete meal. Don’t be fooled by the lengthy ingredient list, this soup is really easy to throw together. Serve it with some crusty garlic bread for an added treat.


Prepare the Stew

1. Heat oil in a large pot over high heat. Add onions, garlic, carrots, celery, and parsnip and saute until soft, about five minutes.
2. Add in the meat, diced tomatoes, crushed tomatoes, chickpeas, lentils, lima beans, spices, and herbs.
3. Pour in the 10 cups of water and bring to a boil. Cover, lower heat, and simmer for two and 1/2 hours.
4. Add lemon juice and cook for an additional 30 minutes.
5. Remove parsley and bay leaf from soup before serving.


I like to add the parsley and the bay leaf in a mesh bag so that I can easily remove them and avoid green pieces floating around the stew.


Freezer Friendly! This stew freezes beautifully. To reheat, add 1/2 cup cold water to the pot.


Slow cooker – You can make this stew as a crock pot dinner. Place all the ingredients in your crock pot and cook on low for eight hours.


Photography by Miriam Pascal