Moroccan lentil recipe that’s hearty, authentic, and easy to make. A one-pot, meal-prep friendly dish packed with flavour and perfect for any meal.
This Moroccan lentil recipe is an authentic family dish that I learnt from my dad — and trust me, he makes the best Moroccan lentils I’ve ever tasted. I’ve tried many versions, but nothing comes close to his, and after cooking this recipe myself for so long, I knew it was finally time to share it with you. This healthy, hearty, and flavour-packed Moroccan lentil stew is truly a recipe your whole family will love.
It’s incredibly easy to make, uses just one pot, and is perfect for busy weekdays. It’s also meal-prep friendly, freezer-friendly for up to 3 months, and can be served in so many different ways. Make one batch and you’ve easily got 2–3 meals sorted — a win in any household. Whether you enjoy it as a simple Moroccan lentil soup, a thicker lentil stew, or paired with your favourite sides, this dish is as versatile as it is delicious.
In this blog post, I’ll show you exactly how to cook lentils Moroccan-style, step by step, and share plenty of ideas on what to serve with Moroccan lentils so you can switch up your meals throughout the week.
I hope you enjoy this recipe as much as we do! Your feedback means the world to me, so please leave a rating and a comment below. And if you share your creation on Instagram, don’t forget to tag me @lotsoflovemariam— I’d love to see your Moroccan lentils!
This post is all about an authentic Moroccan lentil recipe!
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Easy Moroccan Lentil Recipe
Ingredients Needed
- Brown lentils
- Vine tomatoes
- Onions
- Fresh coriander (optional)
- Carrot
- Potatoes
- Salt
- Black pepper
- Ginger powder
- Garlic granules
- Cinnamon powder
- Curry powder (not traditional but adds amazing flavour)
- Turmeric
- Extra virgin olive oil
- Water
How To Cook Lentils Moroccan-Style
- Grate the onions and tomatoes (discard the skins). For the tomatoes, cut them in half across the middle first to make them easier to grate.
- Add the grated onions and tomatoes to your pot, then add all the spices and extra virgin olive oil. Mix well. If using fresh coriander, finely slice it and add it in.
- Wash your brown lentils thoroughly, add them to the pot, and mix everything together.
- Add water until the lentils are completely covered — around halfway up the pot. The more water you add, the more soupy the lentils will be. I usually add just enough to cover the lentils and the head of my wooden spoon.
- Peel and slice your carrot into rounds (not too thick), then add to the pot and mix.
- Turn the heat to high, or just slightly below high so nothing burns, and cover the pot.
- While the lentils cook, peel and cut your potatoes into medium-sized pieces.
- After 30 minutes, stir the lentils so they don’t stick to the bottom.
- Cook for another 10 minutes, then taste one or two lentils to check softness. If still firm, cook for an extra 5 minutes.
- When the lentils are soft or nearly soft, add the potatoes, stir, cover again, and cook for another 5 minutes.
- Check the potatoes with a fork; if still slightly firm, cook for a few more minutes. The carrots should already be cooked by this stage.
- If the lentils are too watery at the end, remove the lid and let the liquid reduce.
- If the lentils are too thick and the vegetables aren’t fully cooked, add hot water and simmer for an extra 5 minutes.
- Taste for seasoning at the end. Start with your usual amount of salt and adjust if needed — add a little more, mix, and taste again until it’s perfect.
- Enjoy!
Why You’ll Love This Recipe
- Made in just one pot, which means fewer dishes to wash — always a win.
- Perfect for meal prep — makes around 8–9 servings, freezer-friendly, and can be defrosted overnight or even a few hours before. If you forget, just warm it gently in a saucepan over low heat.
- Super versatile — serve it with salad, chicken, meat, fish, rice, or enjoy it on its own. One batch can easily be turned into 2–3 completely different meals.
- Easy to make with simple, everyday ingredients.
What Goes With Moroccan Lentils
Here are a few ways you can serve your Moroccan lentils:
- Grilled meats (such as kofta or lamb chops)
- Fried fish (like fried sardines)
- Fresh salad
- Bread
- Rice (white rice pairs really well — try serving with chicken skewers; see my Healthy Moroccan Bowl recipe for inspo)
- Wings (like my easy and quick wings recipe)
Equipment Needed
I use the Our Place large pot, and it’s amazing — completely non-toxic and genuinely non-stick, making cooking and cleanup so easy!
Other Moroccan Recipes You’ll Enjoy:
Moroccan Lentil Recipe
Ingredients
- 7-8 handfuls brown lentils one heaped handful per person
- 3 large or 4 medium vine tomatoes
- 2 medium onions
- 1 tbsp fresh coriander optional
- 1 carrot
- 2 small/medium potatoes or 1 large
- 2 tsp salt
- ¼-½ tsp black pepper
- ½ tsp ginger powder
- ½ tsp garlic granules
- ½ tsp cinnamon powder
- 1 heaped tsp curry powder not traditional but adds great flavour
- 1 heaped tsp turmeric
- ½ cup extra virgin olive oil
- water enough to cover the lentils (and the head of a wooden spoon – for reference)
Instructions
- Grate the onions and tomatoes (discard the skins). For the tomatoes, cut them in half across the middle first to make them easier to grate.
- Add the grated onions and tomatoes to your pot, then add all the spices and extra virgin olive oil. Mix well. If using fresh coriander, finely slice it and add it in.
- Wash your brown lentils thoroughly, add them to the pot, and mix everything together.
- Add water until the lentils are completely covered — around halfway up the pot. The more water you add, the more soupy the lentils will be. I usually add just enough to cover the lentils and the head of my wooden spoon.
- Peel and slice your carrot into rounds (not too thick), then add to the pot and mix.
- Turn the heat to high, or just slightly below high so nothing burns, and cover the pot.
- While the lentils cook, peel and cut your potatoes into medium-sized pieces.
- After 30 minutes, stir the lentils so they don’t stick to the bottom.
- Cook for another 10 minutes, then taste one or two lentils to check softness. If still firm, cook for an extra 5 minutes.
- When the lentils are soft or nearly soft, add the potatoes, stir, cover again, and cook for another 5 minutes.
- Check the potatoes with a fork; if still slightly firm, cook for a few more minutes. The carrots should already be cooked by this stage.
- If the lentils are too watery at the end, remove the lid and let the liquid reduce.
- If the lentils are too thick and the vegetables aren’t fully cooked, add hot water and simmer for an extra 5 minutes.
- Taste for seasoning at the end. Start with your usual amount of salt and adjust if needed — add a little more, mix, and taste again until it’s perfect.
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