Moroccan Beef Stew with Lentils (+ Instant Pot Instructions +VIDEO)

Jessica Penner, RDDinner, Recipes41 Comments

Moroccan Beef and Lentil Bowl with parsley garnish and rice. A hand holding the side of the bowl

Not too sweet and not too spicy, this Moroccan Beef Stew with Lentils dish knocks it out of the park! Comfort food with a twist [gluten free].

My cooking schedule usually looks something like this: a new dish everyday. I’ve always enjoyed experimenting with new food combinations in the kitchen but this creative side of me has been amped up since I started blogging. My family will never get bored of eating the same thing. In fact, it’s hard for my husband to get me to make his favourite meals since I’m always trying new things!

I’d say my success rate is about 90%. My creations are pretty awesome. My husband jokes that he doesn’t need to compliment my cooking since I do it all the time…

But I do have some flops. Like the Cheesy Chickpea Roasted Red Pepper Pasta I made the other day. Sigh. It sounded so good in theory. But now that I typed that all out I’m like “what was I thinking?!”

This dish, however, is stellar! I enjoyed it so much I almost feel like I want to make it again this weekend! Almost… then I remember all the other new dishes I want to create…..

Two bowls of Moroccan Beef and Lentils with parsley garnish and rice with spoons in both bowls

Why this Moroccan Beef Stew with Lentils is a smart choice

Something magical happens when a plant source of iron is paired with meat, poultry, or fish: more iron is absorbed! That’s one reason I love to combine pulses (chickpeas, beans, lentils) with some meat.

This meal also boasts two other plant sources of iron: raisins and dried apricots. One serving (1/6 of the recipe) has 6.5 mg of iron! The recommended daily amount for adult males is 8 mg and for females it’s 18 mg.

This meal also contains a modest amount of Vitamin C (25 mg/serving), which is known to increase iron absorption from meals.

moroccan beef stew in a turquoise bowl with wooden spoon in it and apricots on the counter beside. A turqoise moroccan tagine spice holder also sits beside

Meal Planning Hacks

I love making this recipe (and so many others!) in my Instant Pot. It’s such a great tool for cooking freezer meals and making meal prep easier. Meal prep and meal planning go hand in hand. If you feel like you’re constantly overwhelmed with the “what’s for dinner, mom?” question, then I’d love for you to check out my Meal Planning Hacks E-Book! I’ll give you 10 amazing ways to make meal planning easier so that it works for you! Sign up here:

Watch how to make Moroccan Meat Stew with Lentils

Thanks to the Instant Pot, look how easy it is to make this healthy but comforting recipe!


If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram!  I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.  


Moroccan Beef and Lentils

  • Author: Jessica Penner, RD
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Method: One pot
  • Cuisine: Moroccan


  • 1 lb lean ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, grated
  • 1 tsp ground coriander seed (the spice)
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups beef broth
  • 1 (28 oz) can diced tomatoes
  • 1 cup dried split red lentils
  • 2 tsp honey
  • 3/4 cup raisins
  • 3/4 cup dried apricots, cut into quarters


Stove Top Instructions

  1. In a large pot, saute the ground beef, onion, and garlic over medium heat until the ground beef is cooked through.
  2. Add the carrots, spices, salt, and pepper. Cook 1 more minute.
  3. Then add the broth, tomatoes, lentils, and honey. Turn the heat down to low. Simmer until the lentils are cooked.
  4. Add the raisins and apricots.
  5. Serve over brown rice with a side dish of green beans.

Instant Pot Instructions

  1. Saute the ground beef, onion, garlic, spices, salt and pepper over medium heat until the ground beef is cooked through.
  2. Then add the carrots, broth, tomatoes, lentils, and honey. Stir to mix.
  3. Select Manual and choose 5 minutes.
  4. Use your release method of choice.
  5. Add the raisins and apricots and stir.
  6. Serve over brown rice with a side dish of green beans.


  • To make the meal vegetarian, omit the ground beef and add an additional cup of lentils and 2 cups of broth. Saute onions in 2 tbsp vegetable oil. Substitute vegetarian broth for the beef broth.
  • To make the meal vegan, also substitute the honey for 1 tablespoon of brown sugar.


  • Serving Size: 1/8 recipe
  • Calories: 322
  • Sugar: 20
  • Sodium: 296
  • Fat: 7
  • Carbohydrates: 43
  • Fiber: 6.5
  • Protein: 24

Keywords: Moroccan Beef Stew

Different angles of bowls with Moroccan Beef Stew with parsley garnish and rice

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41 Comments on “Moroccan Beef Stew with Lentils (+ Instant Pot Instructions +VIDEO)”

  1. AMAZING! I love the combination of spices and sweetness. Nice that she added the side suggestion too. My kids LOVE it!

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