Moroccan Lentil Stew with Veal

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes


Calories per serving: 633

Fat per serving: 15

This recipe was inspired by a recipe by Lorna Sass from the cookbook “Pressure Perfect: Two Hour Taste in Twenty Minutes using your Pressure Cooker” which can be found at I don't use a pressure cooker and it only feeds one. The spices are rather mild, so next time I make it I'll probably swap out the spices with those from one of my other Moroccan recipes to jazz it up a bit.

, April 10, 2012


  • 1/2 medium Onion (1/2 cup)
  • 2 tsp Olive Oil
  • 1/2 tsp Cumin Seeds
  • 1/3 cup dried Lentils
  • 1 cup water
  • 4 pitted prunes, diced
  • Juice from 1/2 Lemon
  • Zest from 1/2 Lemon
  • 1 medium Egg Plant (1 lb)
  • 1/ 4 tsp Cinnamon
  • 1/4 lb Lamb
  • Salt & Pepper


  1. Saute the onion and cumin seeds in the olive oil until the onion becomes translucent
  2. Cut the lamb into small chunks and brown.
  3. Chop the Eggplant into 1” cubes. Add it and the remaining ingredients. Reduce heat and simmer for about 15 minutes.
  4. Mash the eggplant and add additional water if the lentils are drying out.
  5. Simmer for an additional 15 minutes, or until the lentils are fully cooked.
  6. Add lemon juice and serve alone or with rice.
  7. Add a pinch of salt and pepper to taste.


Glycemic Load is 28.

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