Moroccan-Spiced Lentil and Sweet Potato Stew
A hearty, aromatic stew of tender lentils and caramelized sweet potato in a fragrant tomato broth laced with cumin, coriander, and preserved lemon brightness.
- Time
- 55 min
- Servings
- 4
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
9 steps · tick them off as you cookHeat 3 tbsp olive oil in a heavy Dutch oven over medium heat until it shimmers. Add the onion with a pinch of salt and sweat for 6 minutes until soft and translucent.
6 minutesAdd the garlic and grated ginger, stirring for 1 minute until fragrant.
1 minuteStir in the cumin, coriander, cinnamon, and smoked paprika. Toast for 45 seconds until the spices bloom and the kitchen fills with aroma.
Add the tomato paste and cook for 2 minutes, stirring, until it darkens to a brick-red colour and coats the onions.
2 minutesAdd the diced sweet potato and toss to coat. Sear for 3 minutes to caramelize the edges lightly.
3 minutesPour in the crushed tomatoes, vegetable stock, and rinsed lentils. Bring to a boil, then reduce to a gentle simmer.
Cover partially and braise for 25-30 minutes, stirring occasionally, until the lentils are tender and the sweet potato is fork-soft. The stew should coat the back of a spoon.
25-30 minutesStir in the chopped preserved lemon rind (or lemon zest and juice) and half the cilantro. Taste and adjust salt.
Ladle into bowls, top with yogurt, remaining cilantro, and a drizzle of olive oil.
Chef's tip
Bloom your spices in the oil before adding liquid — those 45 seconds of toasting transform the stew from flat to layered and deeply aromatic.
Suggested pairing
Serve with warm flatbread or fluffy couscous and a glass of chilled mint tea or a light-bodied Grenache.
About this recipe
A hearty, aromatic stew of tender lentils and caramelized sweet potato in a fragrant tomato broth laced with cumin, coriander, and preserved lemon brightness.
VegetarianEasycomfortinghealthyhigh-fibrebatch-cooking
