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 vote5
Serves:
8
Cook:
1 Hr
Ingredients
-
1 cfrench green lentils
-
3bay leaves
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2 clovegarlic
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3 Tbspolive oil, extra virgin
-
1 tspfresh thyme, chopped
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1 Tbspgarlic, minced
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1 Tbspolive oil, extra virgin
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1 tspred pepper flakes
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1 tspcinnamon
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1 tspground cumin
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1 tspground coriander
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1 Tbspgarlic, minced
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1 conion, diced
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1 ccelery, diced
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1 czucchini, diced
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1yellow bell pepper, diced
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1red bell pepper diced
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1butternut squash, peeled and cubed
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16 ozcan crushed tomatoes
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15 ozcan chickpeas, drained
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4 cvegetable stock,
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1 cflat leaf parsley, chopped
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1/2 cplain yogurt, optional
-
2 Tbspfresh mint, chopped, optional
How to Make Moroccan Stew
- 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.
