Lentil and Potato Stew
This hearty lentil and potato stew is loaded with vitamins and nutrients. Simple ingredients – brown lentils, sweet carrots and earthy potatoes- are the base for this delicious and Moroccan-spiced stew.

I usually make this after the holidays, when I’ve over-indulged and need to ramp-up my vitamins and nutrients during the colder months.
Why this recipe works
- You can make this with any type of dried lentils – brown, green or red – and serve it as an entree or side dish
- Adjust the seasonings and heat level to your preference – make it as mild or spicy as you like! The recipe as written has medium heat, but you can control the heat by adjusting the amount of cayenne pepper
- Is this a lentil soup or lentil stew? Adjust the liquid level to your preference. Personally, I prefer a thick lentil stew, but if you want it thinner, that’s easily solved by adding more cups of vegetable broth or chicken broth
- Loaded with potassium – lentils, potatoes and cooked spinach are inherently high in potassium
Ingredients
This is an overview of the ingredients. For exact amounts, see the recipe card at the bottom of the page.
- Dried lentils – I use small brown lentils in this moroccan lentil recipe, but you can use red lentils or green lentils as well
- Onion– diced yellow onion or white onion
- Carrots – 2-3 medium carrots, diced
- Potatoes – I use either russet potatoes or Yukon gold potatoes; Yukon gold potatoes are more waxy than russets, and hold up better in the stew
- Broth – vegetable broth or chicken broth
- Olive oil – just a few tablespoons for sauteing the vegetables
- Spice Mix– allspice (which boosts the warmth of the moroccan flavors), ground cumin, ground coriander, coriander, minced garlic, paprika, turmeric, cayenne pepper
- Seasonings – a pinch of granulated sugar, a little bit of acid from either vinegar or fresh lemon juice, and a dollop of Dijon mustard – these are added after the cooking process and result in a delicious stew
- Greens – add fresh raw spinach, baby spinach or kale to pump up the nutritional value of this dish
- Salt and pepper to taste – black pepper or white pepper (white pepper is stronger than black)
How to make it
This is a pretty straightforward recipe, so there’s no need for a food processor or slow cooker. You’ll need a large pot or Dutch oven.
- Rinse the dry lentils and soak them in water while you dice the vegetables. Lentils don’t require soaking, but I’ve found a quick soak makes this recipe go faster
- In a small mixing bowl, combine the spice mix ingredients
- In a large stockpot on medium heat, saute the onions and carrots in olive oil
- Add the broth, potatoes, garlic, and spice mix ; bring to a rapid boil
- Add in the drained lentils and cook uncovered 25 minutes or so – until the lentils are tender
- Once lentils are tender, add sugar, mustard and vinegar to the lentil stew (if you don’t have vinegar, add a little squeeze of fresh lemon juice
- Give it a good stir and add in the greens of your choice
- Continue to cook on low for 2-3 minutes; taste for salt and pepper
Serve and enjoy your Moroccan lentil stew with a slice of warm buttered bread
Recipe Tips
Lentils absorb a lot of liquid, so keep an eye on the lentil stew; you may have to add a little more broth or water
If you add more liquid, you may need to add more of the spices, as the additional liquid dilutes the flavorings
Turmeric and cayenne – some people don’t care for turmeric; you can omit it and the stew will still be flavorful. Cayenne adds heat – if you don’t have cayenne, you can add a few red pepper flakes to the spice mix
Storage and reheating
Store in the refrigerator in an airtight container for 3-5 days. Freeze for up to three months. For best results, reheat on the stovetop. The lentil and potato stew may thicken upon storage, so you may have to add a little water.

This lentil and potato stew is a great comfort food for even the coldest days. It’s full of nutrition, relatively inexpensive and good if you’re on a low-calorie diet.
More soup and stew recipes
- Classic Beef Stew
- Irish American Guinness Beef Stew
- New England Clam Chowder
- Seafood Bisque
- Oyster Artichoke Soup
If you make this recipe, please scroll down and leave a comment. I love to hear from you!

Lentil and Potato Stew
Ingredients
- 2 tablespoons olive oil
- 1 cup dried lentils See recipe notes
- 1 cup diced yellow onion , (1 small or ½ a medium)
- 1½ cups diced carrots , (about 2-3 carrots)
- 2 cups diced russet potatoes with skin on See recipe notes
- 1 tablespoon minced garlic See recipe notes
- 4 cups chicken or vegetable stock See recipe notes
- 1 teaspoon granulated sugar See recipe notes
- 1 tablespoon Dijon mustard See recipe notes
- 1 teaspoon distilled white vinegar or fresh lemon juice
- 2 cups raw spinach See recipe notes
- salt and pepper to taste
Spice Mix
- ¼ teaspoon allspice See recipe notes
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric (optional)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional) See recipe notes
Instructions
Prep
- 1. Rinse lentils in colander and transfer to a bowl; cover with water and set aside2. Combine the spice mix in a small bowl; set aside3. Dice vegetables and set aside; tear spinach into small pieces; set aside1 cup dried lentils, 1 cup diced yellow onion, 1½ cups diced carrots, 2 cups diced russet potatoes with skin on
Make the Stew
- In a large stockpot on medium heat, heat oil; add onions and cook 5 minutes until translucent and fragrant; add in carrots and garlic and cook another 5 – 7 minutes2 tablespoons olive oil, 1 cup diced yellow onion, 1½ cups diced carrots, 1 tablespoon minced garlic
- Add broth, spice mix and potatoes to the stockpot; bring to rapid boil4 cups chicken or vegetable stock, 2 cups diced russet potatoes with skin on
- Add drained lentils to boiling water, reduce heat to medium low and cook uncovered for 20-25 minutes until lentils are tender1 cup dried lentils
- Once lentils are tender, add sugar, mustard, vinegar and spinach; cook for 3-5 minutes ; taste for salt and pepper, and adjust accordingly1 teaspoon granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon distilled white vinegar or fresh lemon juice, 2 cups raw spinach, salt and pepper to taste