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Moroccan Lentil Stew

Rated as 0 out of 5 Stars
8 made it  |  0 reviews   |  1 photos

"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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1 h 20 m servings 175
Original recipe yields 6 servings


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  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.

Nutrition Facts

Per Serving: 175 calories; 2.8 28.6 9.7 0 248 Full nutrition

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