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Moroccan Lentils with Chicken

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Moroccan Lentils with Chicken

If you’re looking for a way to spice up your lentils, look no further!


  • 1-2 tablespoons olive oil
  • ¾ cup lentils
  • 1 onion, chopped
  • ½ eggplant, skin removed, cut in small pieces
  • 2-4 bone-in chicken thighs
  • 1 cup sweet potatoes and/or carrots, cut in pieces
  • 2 tablespoons Stuart’s Spices Moroccan Seasoning
  • 2 cups broth
  • 1-2 cups diced tomatoes, fresh or canned


  1. Heat olive oil in a large pot
  2. Add onion and eggplant, sauté for a few minutes until onions are slightly translucent and eggplant is soft
  3. Rub seasoning on both sides of chicken, then add to pot and brown both sides, about 1-2 minutes each side
  4. Add broth, tomatoes, rest of the Moroccan seasoning, sweet potatoes/carrots, and lentils
  5. Bring to a boil, reduce heat to a strong simmer, cover and cook about 40 minutes
  6. Check to see if chicken is done and lentils are soft
  7. If not, cook another 5-10 minutes uncovered


You can easily use seitan or vegan chicken, and use a vegetable broth!