Cara's Moroccan Stew38 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“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.” - by CARALEWISWATTS
Original recipe yields 8 servings
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 303 cal
- 8.4 g
- 49.7 g
Based on a 2,000 calorie diet
Reviews (38)Rate This Recipe
"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 soup ..." See morelike however it was perfect. i did not add the parsley as i did not have any. if you do not like spicy, i would recommend a pinch of the red pepper flakes. with the 1 tsp it is a bit spicy but not overbearing. i love it. i also added 1 cup of chopped carrots. i had them on hand, so why not. i assume this would have been a stew had i not added 2 1/2 times as much liquid as called for, but suprisingly, it seemed correct and it worked out. lucky for me, i had all the spices. i cannot imagine this tasting the same without them, so i would strongly recommend that you indeed have these spices on hand."
"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 healthy, an..." See mored highly recommended."
"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!), and su..." See morebbed chicken stock for the vegetable stock.(I'm obviously not a vegetarian...) I subbed a little allspice for the coriander because I didn't have the coriander. I also added cubes of potato to the boiling water with lentils and boiled until tender to add to the dish, and I added shredded carrot to the sautee of vegetables. Lastly, I added a can of black beans. I think it turned out like an amazing vegetarian chili! Mmmm... I had a ton leftover, so I added shredded chicken to it and it was delicious! A new favorite for me:-)"
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