Moroccan Stew

Name: Moroccan Stew
Cook time: 1 h
Total time: 1 h
Yield: 8
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

By Marsha Gardner
@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 vote5

Serves:

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
Add Ingredients to Grocery List

How to Make Moroccan Stew

Step-by-Step

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.
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.
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.