Moroccan Stew

Marsha Gardner

By
@mrdick1950

"Lentils, chick peas, and veggies" in a highly aromatic stew. Who misses the meat when it tastes this good and fills and warms you so well.


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Serves:

8

Cook:

1 Hr

Ingredients

1 c
french green lentils
3
bay leaves
2 clove
garlic
3 Tbsp
olive oil, extra virgin
1 tsp
fresh thyme, chopped
1 Tbsp
garlic, minced
1 Tbsp
olive oil, extra virgin
1 tsp
red pepper flakes
1 tsp
cinnamon
1 tsp
ground cumin
1 tsp
ground coriander
1 Tbsp
garlic, minced
1 c
onion, diced
1 c
celery, diced
1 c
zucchini, diced
1
yellow bell pepper, diced
1
red bell pepper diced
1
butternut squash, peeled and cubed
16 oz
can crushed tomatoes
15 oz
can chickpeas, drained
4 c
vegetable stock,
1 c
flat leaf parsley, chopped
1/2 c
plain yogurt, optional
2 Tbsp
fresh mint, chopped, optional

Directions Step-By-Step

1
Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes.

Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2
Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant.

Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3
Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice.

Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Dietary Needs: Vegetarian
Other Tag: Healthy