For a richer flavor, use homemade vegetable stock. Feel free to adjust the amount of chili flakes to your preferred level of spiciness. This stew tastes even better the next day, as the flavors have time to meld. Add other vegetables as per your preferences. For a vegan option, skip the yogurt garnish or substitute with a plant-based yogurt.
Cara's Moroccan Stew
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS277
Embark on a culinary journey to Morocco with this intensely aromatic and deeply satisfying stew. Bursting with lentils, chickpeas, and a medley of vibrant vegetables, this hearty dish is a symphony of flavors and textures. Perfect for meal prepping or a comforting family dinner, it’s a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol1 mg
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Fiber12 g
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Protein12 g
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Saturated Fat1 g
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Sodium414 mg
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Sugar10 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Prepare the Lentils: In a large pot, bring water to a boil over high heat. Add the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer until lentils are cooked but still firm (approximately 10 minutes). Drain well. Transfer the lentils to a bowl and toss with 2 tablespoons of olive oil, thyme, and 1 tablespoon of minced garlic. Discard the bay leaves and whole garlic cloves.
02 Step
Recipe View 1 mins Build the Flavor Base: Heat the remaining 1 tablespoon of olive oil in the same large pot over medium heat. Stir in the chili flakes, cinnamon, cumin, and coriander. Cook until fragrant (about 1 minute).
03 Step
Recipe View 3 mins Sauté the Vegetables: Add the remaining 1 tablespoon of minced garlic, onions, celery, zucchini, red and yellow bell peppers, and butternut squash to the pot. Cook, stirring occasionally, until the vegetables begin to soften (approximately 3-4 minutes).
04 Step
Recipe View 20 mins Combine and Simmer: Mix in the cooked lentils, crushed tomatoes, chickpeas, and vegetable stock. Increase heat to medium-high until the stew just begins to boil. Then, reduce heat to low, cover, and simmer until the squash is tender (about 20 minutes), stirring occasionally.
05 Step
Recipe View 1 mins Finish and Serve: Stir in the chopped fresh parsley. Ladle the stew into serving bowls and garnish with a dollop of plain yogurt, a sprinkle of chopped fresh mint, and a pinch of cayenne pepper.
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Nola Boehm
Jun 4, 2025A very flexible recipe. I had some sweet potatoes to use, so I added them in with the squash. Worked great!
Brooke Skiles
Jun 16, 2024The spices were spot on. I added a pinch of turmeric for extra color and benefits.
Alva Little
Jan 27, 2024So easy to make and packed with flavor. The lentils were perfectly cooked.
Hermina Stracke
Oct 20, 2023This stew is amazing! The aroma while it was cooking filled my whole house. I'll definitely make this again!
Pinkie Bradtke
Jul 2, 2023The tip about making it a day ahead is true! The flavors are even better the next day.