Cara's Moroccan Stew
Description
Lentils, chick peas, and lots of fresh vegetables are simmer in an aromatic broth seasoned with cumin, coriander, and cinnamon. If you like, top each serving with a dollop of yogurt, chopped mint, and a pinch of cayenne pepper for a hearty one-bowl meal.
Ingredients
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1 cup French green lentils
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3 bay leaves
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2 whole garlic cloves
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3 tablespoons olive oil
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon minced garlic
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1 tablespoon olive oil
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1 teaspoon crushed hot chile flakes
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 tablespoon minced garlic
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1 cup chopped onions
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1 cup chopped celery
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1 cup chopped zucchini
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 butternut squash - peeled, seeded, and cut into 1-inch cubes
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1 (8 ounce) can crushed tomatoes
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1 (15 ounce) can chickpeas, drained
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4 cups vegetable stock
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1 cup chopped fresh flat-leaf parsley
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1/2 cup plain yogurt
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2 tablespoons chopped fresh mint
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1/4 teaspoon cayenne pepper
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.