A hearty and flavorful Moroccan-inspired lentil stew, perfect for a cozy dinner.
Combine all the spices in a small bowl and set aside.
Mixing the spices beforehand ensures an even distribution of flavors.
Dice the onion, carrot, celery, and red bell pepper.
Cut the vegetables into uniform sizes for even cooking.
Heat olive oil in a large pot over medium heat. Add the diced vegetables and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the garlic and spice mix to the pot. Cook for 1 minute until fragrant.
Cooking the spices briefly enhances their aroma and flavor.
Stir in the diced tomatoes, lentils, chickpeas, and water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
Cover the pot partially to retain moisture while allowing the stew to thicken.
Season with salt and black pepper to taste. Adjust the consistency with more water if needed.
Taste the stew and adjust the seasoning gradually to avoid over-salting.
Serve the stew hot, garnished with fresh cilantro and a squeeze of lemon juice.
Adding lemon juice brightens the flavors of the stew.
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