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    You are in: Home / Recipes / Marrakesh Lentil Stew Recipe
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    Marrakesh Lentil Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    15 mins

    2 hrs 15 mins

    Auntie Mags's Note:

    A wonderfully rich and savoury lentil stew, perfect for a cold winter's day...

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    Units: US | Metric


    1. 1
      Mix all ingredients in large saucepot on stove or in crock pot.
    2. 2
      Stir and put lid on.
    3. 3
      Simmer on low for 2 hours or until lentils are soft.
    4. 4
      Serve with biscuits or toast.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on April 14, 2007


      I used beef bouillon in place of the chicken stock and added some leftover carrots and mushrooms I had on hand. I also served over jasmine rice rather than toast. The dish smelled and tasted delicious, with the mixture of spices elevating the flavor quotient nicely.

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    • on April 11, 2007


      My boyfriend and I had this last night for dinner - it was superb! The flavors melded together so wonderfully, and the kitchen smelled divine while cooking. I also used lean turkey sausage and thought that the red wine worked well with it. I may try beef broth as a variation and see how it comes out. I did add some chopped onion, carrot, and celery (about 1.5-2 cups total) since I served this as a one dish meal over basmati rice. It came out great. I'm excited for the leftovers later this week!

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    • on March 25, 2007


      I made this for a "Lets Share Dinner" night. It's a small group of friends who occasionally decide to gather at someones home and we each make a dish for dinner in their kitchen, it's always tons of fun and a great way to try a recipe out on 8 people. I found some smoked turkey sausage that I used and used an eggplant in place of the corn (because I had one in the fridge and forgot to buy the corn). Everyone decided that white wine would be better with the turkey and I, not being a wine devotee, went with the popular vote. Everyone loved the red lentils in the dish and thought the spicing was excellent, not overdone and in perfect keeping with the flavors of the dish. It was served with couscous cooked with chicken broth with dried apricots and some mint in it.

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    Read All Reviews (4)


    Nutritional Facts for Marrakesh Lentil Stew

    Serving Size: 1 (348 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 583.8
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 7.9 g
    Cholesterol 71.0 mg
    Sodium 924.3 mg
    Total Carbohydrate 49.1 g
    Dietary Fiber 16.9 g
    Sugars 7.3 g
    Protein 34.2 g

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