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 caloriescarbohydrate: 28.6 gcholesterol: : -fat: 2.8 gfiber: 12.1 gprotein: 9.7 gsaturatedFat: 0.4 gservingSize: -sodium: 247.5 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Lentil Stew
Directions
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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.