Moroccan-Spiced Beef and Lentil Stew
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The Real Food Dietitians · by Jessica Beacom★ 5.0

Moroccan-Spiced Beef and Lentil Stew

NUTRITION · PER SERVING440M COOK
CAL 13%·PRO 54%
CARBS 27G41% OF CAL
5G FIBER6G SUGAR16G OTHER
FAT 6G20% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty slow-cooked stew of beef and lentils with warm Moroccan spices, apricots, and fresh herbs. High in fiber and protein, it's deeply flavorful comfort food.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 ½ lbs beef stew meat, cut into bite-sized pieces
  • 2 teaspoons olive oil
  • 1 medium onion, diced (1 ½ cups)
  • 3 medium carrots, diced ¼ inch (heaping 1 cup)
  • 3 stalks celery, diced (½ cup)
  • 6 garlic cloves, minced (2 tablespoons)
  • 1 (14-ounce) can diced tomatoes
  • 3 cups (24 ounces) low-sodium beef broth*
  • 1 cup dry red lentils (may sub green or brown lentils)
  • 1 ½ teaspoons ground turmeric
  • 1 ½ teaspoons paprika
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon fine salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon black pepper, plus more to taste
  • 2 bay leaves
  • ⅓ cup dried apricots, finely diced
  • Juice of ½ lemon
  • ¼ cup fresh parsley, chopped; plus more for garnish
  • Optional serving: Whole wheat pita bread or naan (cut into halves or quarters), and dollops of plain Greek yogurt or sour cream
PREP
20M
SODIUM
665MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.