Moroccan Lentil Stew
Description
This hearty lentil stew features butternut squash, carrots, green beans, and peas. Warm Moroccan spices ensure extra flavor.
Ingredients
•
5 cups hot water
•
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
•
1 tablespoon extra-virgin olive oil
•
1 cup chopped yellow onion
•
2 large cloves garlic, minced
•
1 teaspoon dried fenugreek leaves
•
1 bay leaf
•
1/2 teaspoon ground cumin
•
1/2 teaspoon ground coriander
•
1/2 teaspoon ground cinnamon
•
1/2 teaspoon salt
•
1/4 teaspoon cayenne pepper
•
1 cup lentils
•
1 cup peeled and chopped butternut squash
•
1 large carrot, chopped
•
1 celery stalk, chopped
•
1/2 cup chopped fresh green beans
•
1/4 cup frozen peas
•
1 tablespoon chopped fresh cilantro
Directions
1
Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
2
Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.
3
Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
4
Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.