#GreaterGoodness - Chef Jason Roberts' Moroccan Lentil Stew



  • 1/3 cup extra virgin olive oil

  • 2 red onion, diced

  • 3 Medium carrots, diced

  • 4 celery stalks, diced

  • 2 tbsp fennel seeds

  • 1 1⁄2 tbsp smoked paprika

  • Juice and zest of one orange

  • 1 Cup dry white wine or verjuice

  • 3 cups rinsed green lentils

  • 4 1⁄2 Cups water 

  • 6 Roma tomatoes, peeled, seeded and roughly chopped

  • 1 Large bunch (14 large leaves) silverbeet/ Swiss chard, stalks removed and roughly shredded.

  • 5 Tbsp chopped parsley 

  • Salt

  • Freshly ground black pepper 


  1. Heat olive oil in base of a large saucepan, and set to sauté over medium heat. Add the onion, carrot, celery and fennel seeds; cook for 5-6 mins. 

  2. Add your paprika, orange zest and juice and your white wine or verjuice - cook for a further 4 mins, reducing liquid til almost all has evaporated. 

  3. Add your rinsed lentils, tomatoes and water and bring to a boil. Reduce to a simmer and allow to cook for 25 mins. 

  4. Add in the Swiss chard and parsley; allow to steep for another 5 minutes before serving. 

  5. Finish with a good pinch of salt and pepper before serving. Enjoy with toasted crust bread!