How to Make Moroccan-Spiced Lentil & Spinach Stew
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Heat olive oil in a saucepan over medium. Add onion and bell pepper; sauté 4 minutes.
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Add cumin, cinnamon, paprika; cook 1 minute.
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Add lentils and broth. Bring to a boil; reduce heat and simmer 25 minutes until lentils are tender.
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Stir in spinach and cook 2 more minutes.
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Season with salt and pepper before serving.
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Pro Tips for Perfect Moroccan-Spiced Lentil & Spinach Stew
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dried brown lentils, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan-Spiced Lentil & Spinach Stew?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan-Spiced Lentil & Spinach Stew?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dried brown lentils, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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