Hearty, Middle Eastern Lentil Stew
Hearty chunks of vegetables and green lentils create the base for this satisfying plant-based stew. Authentic Middle Eastern flavor comes from a spice blend called Ras al Hanout. This comforting one-pot meal makes a big batch. Freeze extras for future meals.
What is Ras el Hanout?
Ras el Hanout is kind of like Middle Eastern chili powder. The name literally means “Head of the Shop” in Arabic. Hence, each “shop” (or household) is meant to have its own unique blend.
You find Ras el Hanout in Northern Africa – in countries like Tunisia, Algeria, and Morocco. Each country has its own unique blends. However, the basic spices will include cumin, coriander, turmeric, cinnamon, clove, and black pepper. There might also be nutmeg, paprika, ginger, or fenugreek.
Ras el Hanout is used in many savory dishes. It is added to cooked rice, pasta, or steamed couscous. You can also add a dash to hummus or sprinkle on roasted potatoes. While traditionally used on meat and fish, you can rub the spice on Portobello mushrooms, Cauliflower “Steaks”, or roasted eggplant for plant-based vegan alternatives.
You’ll Love this Recipe!
You’ll love this plant-based Middle Eastern Lentil Stew recipe! It is:
- Full of authentic Middle Eastern Flavor
- Easy to make with simple ingredients
- Hearty and Satisfying
- Budget-Friendly
- Freezer-Friendly
- Has bold flavors
Chef Katie’s Plant-Based Cooking Tips:
Is Soaking Lentils Necessary? Soaking the lentil speeds up the cooking time and makes them more digestible. You don’t technically have to do this, but I recommend it.
No Ras el Hanout? You can substitute the Ras el Hanout with your own Middle Eastern blend of spices. Cumin, coriander, cinnamon, black pepper, cardamom, and a dash of turmeric are traditional to this blend.
Freezer-Friendly: This plant-based recipe is very freezer-friendly. Make a big batch and freeze extras. Enjoy for future dinners or easy, healthy vegan lunches.
Crock-Pot and Instapot: To make this Lentil Stew in your crock-pot, combine all of the ingredients and set on low for 6 to 8 hours. For the Instapot, first saute the vegetables with the Ras el Hanout. Then, add the lentils, potato, and water. Cook on “Lentil” setting. Release the steam and enjoy.
Cover lentils with a few inches of water and allow to soak over night. The lentils will double in size and become more digestible. 
Rinse lentils after soaking to remove any dirt and create a cleaner taste 
Hearty chunks of vegetables give this stew satisfying texture. Toast the Ras el Hanout with the vegetables to bring out more flavor 
Cinnamon is an authentic Middle Eastern ingredient often used to balance savory flavors in stews and soups 
Hearty chunks of potatoes and carrots combine with lentils for this satisfying vegan stew
Middle Eastern Green Lentil Stew with Potatoes
Middle Eastern flavors combine with hearty vegetables and lentils for this simple stew. This recipe makes a satisfying one-pot meal. Pure comfort food with flavors from a far-off land.
- Medium
- Servings: 6
- Ready In: 40 minutes
- Yield: 16 cups
Serve with Roasted Red Pepper Salad, Kale Avocado Salad, or Quick Whole Wheat Flatbread.
Middle Eastern Green Lentil Stew with Potatoes
Equipment
- Large pot
Ingredients
- 1 pound green lentils soaked in water for at least 6 hours
- 1 onion diced
- 2 carrots cut into bite-sized chunks
- 4 stalks celery cut into bite-sized chunks
- 4 Yukon Gold potatoes cut into bite-sized chunks
- 2 tablespoons Ras el Hanout spice blend
- 8 cups vegetable stock or water
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- To prepare the Middle Eastern Green Lentil Stew with Potatoes: Heat a large soup pot over medium heat. Add the onion, carrot, and celery. Sauté over medium-high heat, stirring often, until the onion is golden around the edges, about 7 minutes. Add the Ras el Hanout. Sauté 1 more minute, until aromatic.
- Drain the soaked lentils and rinse well. Add the lentils and 8 cups of water (or vegetable stock). Cover, bring to a boil over high heat, and then reduce to a simmer.
- Simmer until the lentils and potatoes are tender, about 25-30 minutes. Season with salt and pepper.
- Garnish with parsley and serve.
- Enjoy with Roasted Red Pepper Salad, Kale Avocado Salad, or Quick Whole Wheat Flatbread.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 209 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 831 mg | 35 % |
| Potassium 955 mg | 27 % |
| Total Carbohydrate 34 g | 11 % |
| Dietary Fiber 10 g | 42 % |
| Sugars 6 g | |
| Protein 12 g | 24 % |
| Vitamin A | 87 % |
| Vitamin C | 37 % |
| Calcium | 5 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- The Spice Way – Ras El Hanout Moroccan Meat Spice Blend
- Arrowhead Mills Organic Green Lentils, 16 oz. Bag (Pack of 6)
- Szeged Sweet Paprika Seasoning Spice
- Simply Organic, Cumin, 2.31 oz
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Made this lentil dish tonight, was delicious. Will make over this winter several more times. Kentucky Greg
Thanks so much, Greg! Glad to see you’re bringing Middle Eastern flavors in my home state — Bluegrass Hanout 🙂