Cara's Moroccan Stew Recipe - Allrecipes.com
Cara's Moroccan Stew Recipe
  • READY IN hrs

Cara's Moroccan Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2010

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.

 
Most Helpful Critical Review
Sep 10, 2009

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

 

65 Ratings

Mar 02, 2009

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.

 
Sep 28, 2009

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:-)

 
Feb 03, 2011

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.

 
Apr 16, 2010

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.

 
Dec 02, 2010

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!

 
Jan 22, 2012

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

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 12 g
  • 48%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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