Moroccan Lentil Stew

This hearty lentil stew features butternut squash, carrots, green beans, and peas. Warm Moroccan spices ensure extra flavor.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 175 Calories

Ingredients

• 1 bay leaf
• 1 tablespoon chopped fresh cilantro
• 5 cups hot water
• 1 cup lentils
• 1 cup chopped yellow onion
• 1 tablespoon extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 1 teaspoon dried fenugreek leaves
• 2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
• 1 cup peeled and chopped butternut squash
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 cup frozen peas
• 0.5 cup chopped fresh green beans

Recipe Instructions

Step 1

Stir hot water and tomato bouillon cubes together in a bowl until dissolved.

Step 2

Heat oil in a Dutch oven over medium heat. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook until fragrant, about 1 minute.

Step 3

Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.

Step 4

Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.