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4.75 from 4 votes

Detoxifying Slow Cooker Moroccan Stew

This lovely stew will satisfy your taste buds and your mind with its terrific and detoxifying ingredients!
Prep Time15 mins
Cook Time4 hrs 10 mins
Total Time4 hrs 25 mins
Course: Dinner, Lunch, Soup
Cuisine: Mediterranean, Moroccan
Keyword: dairy-free, Gluten-Free, Plant-Based, Slow Cooker
Servings: 4 people
Calories: 190kcal
Author: Chef Nichole

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet potato large, peel and cube into 1-inch pieces
  • 1/2 cup carrots sliced
  • 1/2 cup onions diced
  • 1/2 cup celery diced
  • 1/2 cup red bell pepper diced
  • 2 garlic cloves minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 cup lentils rinsed
  • 3 cups vegetable broth low-sodium
  • 1 cup kale roughly chopped

Instructions

  • Heat the olive oil in a large soup pot. Once hot, add the sweet potato, carrot, onion, celery, pepper, and garlic. Cook just until onions begin to soften.
  • Add the coriander, cumin, curry, turmeric, cinnamon, and paprika to the vegetables. Stir to coat the vegetables in the spices and cook for 2 minutes or until fragrant.
  • Add the cooked spiced vegetables, lentils, and vegetable broth in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours.
  • Remove 1 cup stew and place in a blender, or mash well with a fork. Blend or mash until smooth and return to the slow cooker along with the chopped kale.
  • Cook on high for an additional 10 minutes, or until the kale is wilted. Serve and enjoy!

Notes

For a thicker, heartier stew, add 1 cup lentils and 6 cups broth. 

Nutrition

Serving: 1.5cups | Calories: 190kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 81mg | Fiber: 7g | Sugar: 5g |
SmartPoints (Freestyle): 6