Cara's Moroccan Stew

4.6
(91)
59 Reviews
9 Photos

Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.

Submitted by Cara Lewis-Watts
Published on June 18, 2020
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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  • ½ cup plain yogurt (Optional)

  • 2 tablespoons chopped fresh mint (Optional)

  • ¼ teaspoon cayenne pepper (Optional)

Directions

  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.

95 home cooks made it!

Nutrition Facts (per serving)

303 Calories
8g Fat
50g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 303
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 414mg 18%
Total Carbohydrate 50g 18%
Dietary Fiber 12g 43%
Total Sugars 10g
Protein 12g 23%
Vitamin C 100mg 111%
Calcium 185mg 14%
Iron 5mg 28%
Potassium 1157mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.