Stove to Table within 30 minutes: Moroccan Lentil Stew with Raisins

This lentil stew with raisins is considered a traditional Moroccan comfort soup much like our beloved chicken soup.   Chick peas, lentils, and golden raisins stew in a savory tomato broth with cinnamon, cumin and red pepper.   Dried fruits are a staple in a Moroccan kitchen and the raisins here are a perfect addition to adding just a hint of sweetness, while reducing the acidity of the tomatoes in this comforting and hearty stew. 
No one will ever guess that this stew is prepared with store bought quality convenience foods which makes eating healthy more easy.  What’s even better?  You can have this entree from stove to table in about 30 minutes.  Want to serve a crowd?  Serve the stew over couscous or potatoes family style.
Note: If you live locally and are interested in learning about Moroccan cuisine I will be hosting a cooking demonstration at Brown’s Kitchen on Saturday, March 12.   You can call (850) 385-5665 to reserve your seat.  We will be exploring the fragrant spices of Morocco and indulging in the vibrant flavors of North Africa.

Star Anise Cinnamon Cocktail
Lemon and Coriander Marinated Olives
Chicken with Preserved Lemons and Olives served with couscous
Moroccan Tomato Salad
and finish with a sweet mint tea

Moroccan Lentil Stew with Raisins
Serves 6
Recipe from Vegetarian Times

1 cup chopped onions
3 cloves garlic, minced (1 Tbs.)
1-28-ounce can crushed tomatoes
2-18 ounce cartons prepared lentil soup
1- 15 ounce can chick peas, rinsed and drained
1/2 cup raisins or dried currants
2 tsp. ground cinnamon, or to taste
1-1/2 tsp. ground cumin
1/4 tsp. red pepper flakes, or to taste
6 Tbs. plain non-fat Greek yogurt or soy yogurt optional
1.  Heat oil in a medium saucepan or Dutch oven over medium heat.  Add onion, and sauté 3 minutes, or until softened and translucent.  Add garlic, and cook 1 minute, or until garlic is softened, but not browned, stirring constantly.
2.  Stir in tomatoes, soup, chick peas, raisins, cinnamon, cumin, and red pepper flakes.  Season with salt and pepper, if desired.  Bring stew to a simmer over medium-high heat, stirring occasionally.
3.  Reduce heat to medium-low, and simmer, uncovered, 20 minutes, or until mixture is reduced and sauce has thickened, stirring often from bottom to prevent sticking.  Garnish each serving with 1 Tbs. yogurt, if using.

21 thoughts on “Stove to Table within 30 minutes: Moroccan Lentil Stew with Raisins

  1. You are a rock star in the kitchen and garden, Velva! One day I want to take one of the cooking classes. I have read you are one of their most popular cooks. That's an amazing menu.


  2. Hi Velva, I just clicked over from Facebook because I'm so interesting in this simple and yummy Moroccan Lentil Stew, and the easiest part is that you use canned lentil soup as the base, but since I make homemade lentil soup often, I will use that for this recipe. Love the combination of the chick peas, raisins and the well know Moroccan spices! I also followed you, which is odd…because it seems I had followed you a long time ago, and my old photo popped up! xo


  3. Oh how I wish I could attend your cooking demonstaration in Tallahassee, Velva. Congratulations! I bet you make everyone hungry and inspired to go Moroccan!The ease of this inviting Lentil Stew amazes me. I may have all the ingredients on hand, even the raisins! Thank you so much for sharing, Velva…


  4. You have to love a recipe when you are reading it and note that you have all the ingredients. I love how it is spiced. I do love my chicken soup but I also am open to all comfort food from all the corners of the world.


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