Cara's Moroccan Stew Recipe
Add a photo
1 of 1 Photo

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."

Rating: This weblink has been rated 15 times with an average star rating of 4.7 Read Reviews (11)

Rate/Review | 331 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

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 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon minced garlic
  • 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
  • 1/2 cup plain yogurt (optional)
  • 2 tablespoons chopped fresh mint (optional)
  • 1/4 teaspoon cayenne pepper (optional)

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 261 | Total Fat: 8g | Cholesterol: < 1mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2009 by Louisa 
I've made this recipe several times, and it always comes out very delicious and flavourful. It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2009 by mlc 
Very good, nutrious and tastey! The only thing I did different was add a bit of salt to the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by queendiva1 
Found this recipe to use a butternut squash on my counter. I cut down on the bell peppers,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by Lisa415 
Yum! Excellent dish. Nutritious and hearty! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by CARALEWISWATTS 
To save time, I also use canned lentils. Add them right into the pot. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by EyeLean 
Super Yummy! I was out of lentils so I made it as written except for using them. It was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by BrennanX2 
Amazing! I tailored it to my taste- substituted fresh cilantro in place of the Thyme and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by marlenect 
Really liked this recipe, the spices and flavors are yummy! I improvised a bit since I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by lovinYeshua 
Wow, the flavors of this stew are incredible--not one dull bite! I didn't even have all the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2009 by brytning 
A heap of plain yogurt is absolutely perfect on top of this! MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?