Recipe by CARALEWISWATTS
"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."
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French green lentils
whole garlic cloves
chopped fresh thyme leaves
crushed hot chile flakes
red bell pepper, diced
yellow bell pepper, diced
butternut squash - peeled, seeded, and cut into 1-inch cubes
1 (8 ounce) can
1 (15 ounce) can
chopped fresh flat-leaf parsley
chopped fresh mint
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 like 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.
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 pepper flakes in half and even that was a bit spicy for my group. Added some grilled pork loin to the leftovers and that was yummy. I guess I wouldn't make a good vegetarian! lol
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, and 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 subbed 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:-)
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 squash first than after it cooled I peeled and cubed it. I adjust the spices after everything is added to my taste.
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 changes:
1) Increase tomatoes to 15 oz can
2) Reduce cinnamon to 1/2 teas.
3) Add additional spices to menu: 1/2 teas. turmeric, 1 teas. curry powder, 1/2 teas. oregano
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 chicken added to it as well.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cara's Moroccan Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 76
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