Lentil and Spinach Moroccan Stew

Why This Recipe

This Moroccan-inspired vegetarian stew leans into earthy cumin, warm cinnamon, and fragrant allspice, with raisins adding a gentle, rounded sweetness. Lentils and quinoa team up for complete protein and a satisfying, almost silky heft. Thanks to the Instant Pot, the spices bloom quickly and the lentils turn tender in under an hour, giving you deep, cozy, slow-cooked flavor on a weekday timeline.

Ingredients

• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• ½ tbsp whole cumin seeds
• ½ tbsp minced fresh ginger
• ¾ cup dried green or brown lentils, rinsed
• ½ cup quinoa, rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 large carrot, diced (~½ cup)
• 2 cups vegetable broth (14-ounce can broth + water)
• ⅛ tsp ground allspice
• ¼ tsp ground cinnamon
• ⅓ cup raisins
• ½ tsp salt (or to taste, post-pressure)
• ½ cup frozen leaf spinach (post-pressure)
• 1 tsp lemon juice (optional, for serving)

Instructions

1. Prep: Dice onion, carrot; mince garlic. Rinse lentils, quinoa.
2. Sauté: Olive oil + onion—3–4 min until soft. Add garlic, ginger—30–60 seconds.
3. Bloom: Add cumin seeds. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add lentils, quinoa, carrot, tomatoes with juice, allspice, cinnamon, raisins. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 15 min → Natural release 10 min → Vent
7. Adjust: Stir in spinach; let sit 2–3 min to thaw. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 320 kcals
• Protein: 25g
• Carbs: 50g
• Fat: 6g
• Fiber: 12g

Pair with 6 Triscuits for 28g protein, 15g fiber, and 440 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• Add lemon juice to brighten flavor.
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.