Moroccan Lentil Stew

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

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

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 bay leaf
• ½ teaspoon ground cumin
• 5 cups hot water
• 1 cup lentils
• 1 tablespoon chopped fresh cilantro (Optional)
• ½ teaspoon ground coriander
• 1 cup chopped yellow onion
• 1 tablespoon extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 large carrot, chopped
• 1 celery stalk, chopped
• ¼ cup frozen peas
• ½ cup chopped fresh green beans
• 1 teaspoon dried fenugreek leaves
• 2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
• 1 cup peeled and chopped butternut squash

Recipe Instructions

Step 1

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

Step 2

Heat oil over medium heat in a Dutch oven or large pot. 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 for 1 minute more.

Step 3

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

Step 4

Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.