- 1 cup French green lentils
- 3 bay leaves
- 2 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 teaspoon crushed hot chile flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon minced garlic
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
- 1 (8 ounce) can crushed tomatoes
- 1 (15 ounce) can chickpeas, drained
- 4 cups vegetable stock
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup plain yogurt (optional)
- 2 tablespoons chopped fresh mint (optional)
- 1/4 teaspoon cayenne pepper (optional)
- 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.
03/24/2017
recipepes.com
Cara's Moroccan Stew, recipe
PT15M
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455 calories
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