Moroccan Stew

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Moroccan Stew

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.

Printable Recipe Card

About Moroccan Stew

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



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