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Vegan Moroccan Spiced Stew


Who does not like hot tasteful pots when it's cold outside? It's probably the best thing about the winter, to cuddle with hot pots! Now, however, I find myself in the heat of Bali hehe .. but of course I still want to inspire people in colder destinations. Anyhow, I do not mind eating hot dishes in tropical heat!

This creamy lentil stew is Moroccan inspired and works super well with brown rice. And btw, do not forget to squeeze the lemon slice over the stew!


Moroccan Spiced Stew, 2 servings


For the rice

  • 1/2 cup brown rice, dry

For the stew

  • 1 yellow onion

  • 3 garlic cloves

  • 1 tbsp curry powder

  • 1 tbsp tomato paste

  • 1 tsp ginger, ground

  • 1/2 tsp cumin

  • 1/4 tsp cayenne, ground

  • 2 cup water

  • 1/2 cup coconut milk

  • 2 carrot

  • 1/2 cup red lentils, dry

For the topping

  • 2 tbsp fresh parsley

  • 2 slice lemon


  1. Start by cooking the brown rice according to the package

  2. Chop the onion, mince the garlic and chop the carrot in bite sizes

  3. In a deep pan on medium heat, add the chopped onion and garlic with a splash of water and let cook until the onion is soft

  4. Add some more water if needed and all of the spices, stir till combined

  5. Now add the water and coconut milk and bring to a boil

  6. Add the chopped carrot and lentils and let simmer on medium heat for 15 minutes

  7. When ready serve in a bowl together with the brown rice, a slice of lemon and top off with chopped parsley!