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moroccan stew

(1 rating)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

"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.

(1 rating)
yield 8 serving(s)
cook time 1 Hr

Ingredients For moroccan stew

  • 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

  • 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.
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