Authentic Moroccan Lamb, Veggie, and Lentil Stew

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A piping-hot bowl of hearty stew is the ideal in comfort food, and this satisfying recipe can easily be a meal in itself.

This spicy stew will fill your mouth full of the flavors of Marrakech but it is simple to make and requires only one pan! And it's ready to go in under an hour. Get this exceptional recipe now!

This Moroccan stew filled with goodness of lamb, sweet potato, lentils, and butternut squash along ALL the spices in the cupboard will have you smiling from ear-to-ear! Get the recipe here: https://foodal.com/recipes/soups/moroccan-stew/

The toasty blend of Moroccan spices will fill your kitchen with exotic fragrances from the East, and makes a wonderful complement to the rich, nutty flavors of the roasted vegetables.

Try out the spicy goodness of this authentic Moroccan stew made with lamb, lentils, lots of veggies, and every spice found in the markets of Marrakech! Find the recipe here: https://foodal.com/recipes/soups/moroccan-stew/

This healthy soup packs significant nutritional value, and the price comes in at under $20 for eight servings – perfect for families on a budget.

This Moroccan speciality stew made with ground lamb and spiced to perfection will have your tongue begging for more! Get the recipe now: https://foodal.com/recipes/soups/moroccan-stew/

Ground lamb, chickpeas, and lentils all provide lean sources of protein, and legumes are also an excellent source of dietary fiber.

The carrots, sweet potato, and winter squash offer high levels of vitamins A, B6, C, K, potassium, and manganese, while the thermogenic spices will warm you through and through.

The Best Spicy Lamb Moroccan Stew

Serve with a fresh garden side salad, or to stay on the Moroccan theme, coarsely dice some cucumbers, tomatoes, and mint then toss with a light vinaigrette or a yogurt based dressing.

Add a loaf of crusty artisan bread or fluffy pita bread, and a plate of mild flavored cheeses for a delicious and filling meal.

From the exotic streets of Marrakech, we bring you this Moroccan lamb and veggie stew that's spiced to perfection. Find the easy to follow directions here: https://foodal.com/recipes/soups/moroccan-stew/

This recipe makes a large pot, so fill some containers for the freezer – you’ll love it for those days when you don’t have the time or energy to cook.

The Recipe

Spicy Moroccan Stew - Recipe Photo
Authentic Moroccan Lamb, Veggie, and Lentil Stew
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This spicy stew will fill your mouth full of the flavors of Marrakech but it is simple to make and requires only one pan! And it's ready to go in under an hour.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Spicy Moroccan Stew - Recipe Photo
Authentic Moroccan Lamb, Veggie, and Lentil Stew
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This spicy stew will fill your mouth full of the flavors of Marrakech but it is simple to make and requires only one pan! And it's ready to go in under an hour.
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Ingredients
  • 1 pound ground lamb
  • 1 teaspoon olive oil
  • 1 medium onion peeled and diced
  • 2 cloves garlic peeled, smashed and minced
  • 2 celery stalks trimmed and chopped
  • 2 quarts chicken stock
  • 14 oz. canned diced tomatoes
  • 15 oz. canned chickpeas rinsed and drained
  • 2 medium carrots peeled, trimmed and chopped
  • 1 medium sweet potatoes peeled and cubed into bite sizes
  • 2 cups butternut squash peeled and cubed into bite sizes
  • 1 cup green lentils rinsed and drained
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • 2 bay leaves
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon fennel seeds
  • 3/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
Servings: people
Units:
Instructions
  1. Prep your vegetables by cutting into chunks.
  2. In a large soup pot, brown the ground lamb over medium heat until no pink remains, 5-8 minutes, breaking it up into bits as it cooks. Mix in the crushed red pepper in with the meat.
  3. In the same pot, heat the oil and sauté the onion, garlic and celery 3-4 minutes or until the onions are translucent.
  4. Add the chicken stock, tomatoes, chickpeas, carrots, yam, onions, garlic, and celery, and squash and bring to a boil.
  5. Add the lentils, stirring well. If needed, add some water to ensure all ingredients are covered with an inch or two of liquid. Reduce heat to a simmer and add the salt, pepper, bay leaves, paprika, thyme, oregano, turmeric, fennel seeds, cumin, cinnamon and allspice and mix in well.
  6. Simmer for 30-40 minutes, or until the lentils and vegetables are cooked.
Recipe Notes

Spicy Moroccan Stew Recipe

Nutritional Information*

Nutrition Facts
Authentic Moroccan Lamb, Veggie, and Lentil Stew
Amount Per Serving
Calories 510 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 40mg 13%
Sodium 1154mg 48%
Potassium 1710mg 49%
Total Carbohydrates 79g 26%
Dietary Fiber 19g 76%
Sugars 11g
Protein 24g 48%
Vitamin A 864%
Vitamin C 140%
Calcium 24%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking By the Numbers…

Step One – Prep Your Veggies

Slice and dice your carrots, celery, butternut squash, and sweet potatoes.

Chopping Veggies

Getting the peel off the squash can be pain. You definitely want to have a good quality Y-Peeler on hand.

Prepping Butternut Squash

Step Two – Brown the Meat

Bring a quality 8-quart stock pot up to a medium temperature, and add a tablespoon of olive oil and the ground lamb.

If desired, add crushed red pepper flakes. Cook the lamb until it’s browned.

Ground Lamb being browned in a stainless steel stock pot.

If you don’t have a good thick-bottomed stock pot, the meat can be browned in a skillet (but choose something other than nonstick, as they don’t brown well).

Step Three – Finish It Up

Add the chicken stock, and bring to boil.

Add the chopped vegetables, a can of diced tomatoes, and a can of garbanzo beans (a.k.a. chickpeas). Finally, add your spices.

Adding vegetables and lentils to the stew.

Step Four – Simmer

Simmer on medium-low heat for about 40 minutes. If you’re really hungry or in a rush and want to eat in a hurry, 30 minutes will get you there.

Simmering the stew in a stock pot

Throw together a cucumber and tomato salad, add a couple chunks of bread, and dinner is served in under an hour!

You have to try this wonderful Moroccan stew recipe! Lamb and spices will make your mouth explode in flavor. Get the inside skinny here: https://foodal.com/recipes/soups/moroccan-stew/

This flavorful Moroccan stew will definitely transport your taste buds to the spice markets of Marrakesh!

This Spicy Moroccan Lamb and Veggie Stew will make your mouth sit up and take notice! Learn how its made now: https://foodal.com/recipes/soups/moroccan-stew/

Want more down-home stew recipes? Give our one-pot beefturmeric red lentil and kale, or our Argentine lentil stews a try.

Can’t get enough of the warm spices and flavors? Try our recipe for Moroccan lemon chicken wings.

Do you like your food with lots of different spices? Know any other great Moroccan recipes? Let us know in the comments below!

Photos and video by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Additional writing and recipe development by Lorna Kring.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Mike Quinn

Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.

1 thought on “Authentic Moroccan Lamb, Veggie, and Lentil Stew”

  1. I wish we’d had this recipe in time to have eaten it on the weekend – I was away camping with some cub scouts and it poured with rain and hail, and was very cold so this would have bene an awesome meal to finish the day with! Ah well, I’ll just have to try it at home instead 🙂

    The salad with the yoghurt dressing looks lovely, too.

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