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Moroccan Lentil Stew
Moroccan Lentil Stew
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Flavorful Moroccan lentil stew with butternut squash, carrots, green beans, and peas.
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
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.25 teaspoon cayenne pepper
  • 1 cup lentils
  • 1 cup peeled and chopped butternut squash
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 0.5 cup chopped fresh green beans
  • 0.25 cup frozen peas
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • Combine hot water and tomato bouillon cubes in a bowl, stirring until fully dissolved.
  • In a Dutch oven over medium heat, sauté onions until they begin to soften, about 3 minutes. Add garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until aromatic, around 1 minute.
  • Combine lentils, butternut squash, carrot, and celery in the pot. Pour in tomato bouillon and bring the mixture to a boil. Reduce the heat, cover, and simmer for about 45 minutes, stirring occasionally, until lentils are soft.
  • Toss in green beans and peas, simmer until tender for about 5 minutes, and top with fresh cilantro for a burst of flavor.

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