A warm and flavorful lentil stew inspired by Moroccan cuisine, perfect for cozy dinners.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes any debris and reduces foaming during cooking.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and garlic to the saucepan and sauté until fragrant.
Stir frequently to prevent sticking or burning.
Stir in the cumin, paprika, cinnamon, and turmeric, cooking for 1 minute to release their flavors.
Toasting spices enhances their aroma and depth.
Add the diced carrots, celery, and tomatoes, stirring to combine.
Cut the vegetables into even pieces for uniform cooking.
Pour in the rinsed lentils and enough water to cover the ingredients by about an inch.
Use vegetable broth instead of water for a richer flavor.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
Stir occasionally to prevent sticking.
Stir in the spinach and cook until wilted, about 5 minutes.
Add spinach at the end to retain its vibrant color.
Season with salt and pepper to taste, and squeeze in the juice of one lemon before serving.
Lemon juice brightens the flavors of the stew.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread or rice for a complete meal.
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