Cara's Moroccan Stew

Cara's Moroccan Stew


"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."


1 h 15 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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  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.
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  1. 72 Ratings


this is amazing. this may be a go-to recipe for life. overall, i made these changes: stupid me added 8c of veg broth and 2 c chicken broth. (i had NO IDEA what i was thinking) this made it more...

I've made this recipe several times, and it always comes out very delicious and flavourful. It was a big hit at a recent pot-luck dinner. I didn't need to alter the recipe in any way. Very healt...

Amazing! I tailored it to my taste- substituted fresh cilantro in place of the Thyme and parsley because I had it on hand and prefer the taste (and because I love cumin and cilantro together!), ...

Very yummy soup. The first time I made the stew I used a butternut squash. The second time I used a red Keri squash I got down at my co-op and it was delicious also. I baked the hard winter sq...

Found this recipe to use a butternut squash on my counter. I cut down on the bell peppers, don't care too much for them....otherwise made it pretty much as written. I did cut the red chile peppe...

We love this stew. Very similar to Medici's in Hyde Park/Chicago. I've made it for both meat-eaters and vegans; loved equally by both. We serve with a side of baked pita. I make a few ...

Absolutely fantastic! It can be a bit time consuming due to lots of chopping but it is definitely worth it. This recipe makes lots (and you will love the left overs), tastes great with shredded ...

This is really delicious. I made a couple changes. First I do not like lentils so I used barley instead. YUM. Also I added about 1/2 cup of golden raisins. SOOOOOO GOOD!

This was incredibly delicious! I did not even have the parsley, coriander, zucchini, peppers or thyme leaves and it still came out great. My kids and husband enjoyed it also. We added fresh spi...