Moroccan Stew
By
Marsha Gardner
@mrdick1950
1
"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
- 1Fill 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. - 2Heat 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. - 3Mix 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.
