Moroccan lentil stew



10 min


45 min


4 Servings

Moroccan lentil stew

Moroccan lentil stew recipe Photo, Roberto Caruso and Sian Richards

Enjoy a taste of Morocco at dinner tonight with a stew that pairs dynamic spices with healthy legumes to create a low-calorie, high-protein meal.


  • 2 tsp canola oil
  • 1 medium onion , finely chopped
  • 2 tbsp Madras curry paste
  • 1 cup red lentils , rinsed
  • 3 cups water
  • 796-mL can diced tomatoes
  • 1/2 tsp salt
  • 1/4 cup slivered toasted almonds
  • 1/4 cup chopped parsley


  • HEAT a large saucepan over medium-high. Add canola oil, then the onion. Cook, stirring often, until onion is soft, about 3 min. Add Madras curry paste, red lentils and water. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and have absorbed all the liquid, about 30 min.
  • ADD diced tomatoes to lentils along with salt. Gently boil, uncovered, until stew reduces slightly, 5 to 10 min. Garnish with slivered almonds and parsley.

Chatelaine Quickies: Moroccan Lentil Stew

Nutrition (per serving)

  • Calories
  • 294,
  • Protein
  • 16 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 11 g,
  • Fibre
  • 9 g,
  • Sodium
  • 539 mg.
  • Excellent source of
  • Iron
Wine Pairings
Wine Chapoutier Belleruche Blanc Cotes-du-Rhone France

Red lentil curry
Pair it with: A right-on Rhône.

A slam dunk when it comes to earthy Moroccan spicing, this organic blend of grenache blanc, clairette and bourboulenc has a complex profile of orchard blossom, Golden Delicious apple and ripened quince.

Our pick: Chapoutier Belleruche Blanc Côtes-du-Rhône, France, $15.