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Cara's Moroccan Stew
Cara's Moroccan Stew
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Spiced lentil and chickpea soup with fresh veggies, topped with yogurt, mint, and cayenne for a satisfying meal.
Ingredients:
  • 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 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
  • 0.5 cup plain yogurt
  • 2 tablespoons chopped fresh mint
  • 0.25 teaspoon cayenne pepper
Instructions:
  • In a large pot, combine water, lentils, bay leaves, and whole garlic cloves. Bring to a boil and simmer until lentils are cooked but still firm, about 10 minutes. Drain well and transfer lentils to a bowl. Toss with olive oil, thyme, and chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  • In a large pot over medium heat, warm 1 tablespoon of olive oil. Add chili flakes, cinnamon, cumin, and coriander, and sauté until fragrant. Toss in garlic, onion, celery, zucchini, red and yellow peppers, and squash, and cook for 3-4 minutes.
  • Combine the lentils, tomatoes, chickpeas, and vegetable stock in a pot. Increase heat to medium-high until the stew gently boils; then lower heat, cover, and simmer until the squash is tender, around 20 minutes. Stir occasionally. Mix in the chopped parsley. Serve in bowls with a dollop of yogurt, fresh mint, and a pinch of cayenne pepper on top.

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