Moroccan Red Lentil Stew


prep 0:15       total 0:45


6 servings



1 tbsp. olive oil
1 cup finely chopped shallots
1 tsp. saffron threads, crushed
1 tbsp. hot water
2 tsp. curry powder
1 tsp. ground cumin
2 tsp. minced fresh rosemary or
1 tsp. dried rosemary, crushed
1 tsp. fennel seeds
6 cups vegetable stock
1 can (15 oz.) white beans, drained and rinsed
1/2 cup dried red lentils
1/2 cup basmati rice
1 tomato, diced into 1/2-inch pieces
1/3 cup coarsely chopped fresh cilantro, plus sprigs of fresh cilantro for garnish
1 tbsp. tomato paste
Salt and freshly ground pepper to taste
Crushed red pepper flakes, to taste


Heat the oil in a Dutch oven or large pot over medium heat. Add the shallot; cook, stirring occasionally until translucent, about 5 minutes. Meanwhile, mix the saffron with the hot water; set aside.

Add the curry powder, cumin, rosemary, and fennel seeds to the Dutch oven; stir for about 30 seconds. Stir in the saffron mixture and the vegetable stock, beans, lentils, and rice. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the lentils and rice are tender, about 30 minutes. Stir in the tomato, chopped cilantro, and tomato paste. Season to taste.

Author's Comments

My favorite recipe from the book, A beautiful bowl of soup.

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2 Recipe Reviews


mario reviewed Moroccan Red Lentil Stew on October 16, 2009



marge123 reviewed Moroccan Red Lentil Stew on August 21, 2011

This is a very tasty bowl of soup and one of my favorites as well.