Mediterranean Lentil Stew

Recipe by Rebecca Dienner for The FruitGuys


  • 1 cup dried lentils
  • 1½ cups dried couscous
  • 1 cup broccoli florets
  • 1 cup winter squash, peeled and diced
  • 2 cups kale, de-stemmed and chopped
  • 1–2 teaspoons lemon zest
  • Juice of a ½ lemon
  • ½ lemon, cut into thin slices
  • ½–¾ cup red onion, diced
  • 3 cloves garlic minced
  • 1 tablespoon ginger, micro-grated
  • 2 tablespoons olive oil
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¾ cup white wine
  • ½ cup dates pitted and diced
  • ½ cup slivered almonds
  • 5 cups veggie broth and/or water
  • Salt and pepper to taste


  1. Remove any debris from lentils, rinse well, and drain.
  2. Place in a pot with 2 cups fresh water, and bring to a simmer. Cover (leave lid cracked a tiny bit) and cook until lentils are tender around 30 minutes.
  3. Heat oil to medium-high in a soup pot, stir in onions, garlic, ginger, and vegetables, and sauté for 3 minutes.
  4. Add spices and stir thoroughly to evenly distribute, for about 1 minute. Add wine, lemon zest, and dates.
  5. Simmer until wine is reduced by half, about 4 minutes, then add 1½ cups vegetable broth (or water). Simmer until vegetables are tender, about 7 minutes. Add lemon juice and cooked lentils. Season with salt and pepper and toss well.
  6. Meanwhile, prepare couscous
  7. . In a small pot, bring 1½ cups water or broth to a boil. Add ½ teaspoon salt and a dash of olive oil if desired.
  8.  Pour 1 cup couscous into boiling water, stir once, cover with the lid, and remove from heat.
  9. Let couscous steam for five minutes then fluff with a fork.
  10. Place couscous in a serving dish or individual bowls and spoon the vegetable stew over it. Add the almonds, lemon slices, and serve hot.

Serves 3–4 as an entrée. Prep time, 20 minutes; cook time, 45 minutes.

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