Moroccan Lentil Stew recipe

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Ingredients

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

Nutrition Info

174.6 calories
carbohydrate: 28.6 g
cholesterol: : -
fat: 2.8 g
fiber: 12.1 g
protein: 9.7 g
saturatedFat: 0.4 g
servingSize: -
sodium: 247.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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