Moroccan Spiced Lentil and Sweet Potato Hash with Preserved Lemon

Bring the warmth of North Africa to your dinner table with this hearty and aromatic lentil and sweet potato hash. The combination of earthy spices and tangy preserved lemon creates a deeply satisfying vegetarian dish perfect for a weeknight.

Prep time: 15 minutes | Cook time: 30 minutes | Servings: 4

Ingredients

• 2 cups brown or green lentils, rinsed
• 2 large sweet potatoes, diced into 1-inch cubes
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup preserved lemon rind, finely chopped
• 1 cup chickpeas, rinsed and drained
• Salt and freshly ground black pepper to taste

Instructions

1. Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are mostly tender.
2. While the lentils simmer, heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8 minutes, stirring occasionally until slightly softened.
3. Add the chopped onion to the skillet and cook for another 5 minutes until softened.
4. Add the minced garlic, ground cumin, smoked paprika, cinnamon, and cayenne pepper (if using) to the skillet. Cook for 1 minute until fragrant.
5. Stir in the cooked lentils, the diced sweet potatoes, the rinsed chickpeas, and the finely chopped preserved lemon rind.
6. Season generously with salt and black pepper. Stir everything together well to combine and heat through for a final 2 minutes.
7. Serve immediately, allowing the flavors to meld perfectly.