Moroccan Lentil and Vegetable Stew Meal Prep

I’ve reached the end of another week and I once again feel like I’ve over indulged and need some vegetables in my life, so I reached into my archives and decided to revive my Moroccan Lentil and Vegetable Stew for this week’s meal prep. OMG you guys, I forgot how insanely good this soup is!! That cinnamon is so warm and delicious in this savory soup. The scent really does tickle your brain.

Anyway, I paired it with my super easy Focaccia Rolls (begin these the night before) and then since I wanted to add more green to the meal, I just added a handful of fresh spinach to each bowl instead of cooking a separate side dish. The spinach will get stirred into the soup and will wilt when reheated, providing even more vegetable-y goodness to the soup!

For more information about meal prepping, how it works, and why I do it, check out Meal Prep 101: A Beginner’s Guide to Prepping and Portioning Meals, or check out my entire Budget-Friendly Meal Prep Archive.

Moroccan Lentil and Vegetable Stew Meal Prep

This Meal Prep Includes:

Moroccan Lentil and Vegetable Stew: $6.02

1/2 batch Focaccia Rolls: $0.60

1/2 10 oz. bag fresh spinach $0.95


Cost per meal: $1.09

Cost of leftovers (4 servings soup, 2 rolls): $3.21


  • The Moroccan Lentil and Vegetable Stew recipe makes about 8 1.5 cup servings. Luckily, this soup freezes great, so you can stash the other four in the freezer. Or do six servings of 2 cups each and stash two servings in the freezer.
  • The Focaccia Rolls recipe is super easy to cut in half, which gives you six rolls. They also freeze beautifully (after baking), so you can either make a full batch and freeze a bunch of them, or just freeze the extra two (or eat the extra two during the week because they’re just really delicious).
  • Don’t forget to begin the focaccia dough the night before. It needs to ferment at room temperature for 12-18 hours. If you can’t get to the dough before 18 hours, you can pop it in the fridge to press “pause” on the process and then let it come back to room temperature before you shape and bake them.
  • To store the Focaccia rolls I simply wrapped each one in a fold-top sandwich bag.

Seriously though, who wouldn’t be jealous of that lunch??

And yes, I did get new containers! I wanted a round container for soups and bowl meals (like Bibimbap) and these Pyrex 4-cup containers seemed pretty perfect. This is my first time using them so I can’t vouch for durability and spill proof-ness just yet, but I’ll update in future posts!

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