Moroccan Lentil Stew

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
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
1/2 cup chopped fresh green beans
1/4 cup frozen peas
1 tablespoon chopped fresh cilantro (optional)

Instructions

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

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.

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.

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

Moroccan Lentil Stew

Ingredients

Instructions

Tags

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