Lentil Moroccan Stew


A simple recipe with a range of flavours. Proving you don’t have to be a ‘master chef’ or use a ton of different ingredients to create a moroccan flavour inspired dish. This came to me on a Friday evening when most of my veggies had been used up during the week and I wanted to throw something together quick and easy with whatever was left in the fridge. So feel free to add other veggies!


1 Large eggplant

3 Zucchini’s

1 Carrot

1 Brown onion – diced

3 Cloves of garlic – minced

2 Tablespoons of coconut oil

1/2 Tablespoon of ginger – minced

2 Veggie stock cubes

150g Brown lentils

1 Tin of diced tomatoes

2 Teaspoons of dried oregano

2 Teaspoons of tumeric

2 Tablespoons of freshly chopped coriander

Sprinkle of sea salt

Cracked pepper

4-6 Cups of boiling water


Prep your carrot, eggplant and zucchini into chunky slices. Not too thin but not too thick either. Set aside. Heat coconut oil in a large soup pot and add garlic, ginger and onion. Mix through with oil and add all veggies to pot. Turn heat to medium and keep mixing veggies to ensure they don’t stick to the bottom of pan. Let cook for approx 5-10min. Add tin of diced tomatoes. Stir through and leave for another 5min.

Add 2 cups of the boiling water to veggie stock and let dissolve. Add stock to the pot and stir. Bring heat to high and boil. Add lentils and remaining water,  allow to cook on high for 5min. Add remaining herbs & spices, bring heat down to a low medium/simmer and leave for 25min.

Serves 6-8.