Moroccan Lentil Stew

Name: Moroccan Lentil Stew
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 0.25 teaspoon cayenne pepper; 1 cup lentils; 1 cup peeled and chopped butternut squash; 1 large carrot, chopped; 1 celery stalk, chopped; 0.5 cup chopped fresh green beans; 0.25 cup frozen peas; 1 tablespoon chopped fresh cilantro

4.5

(8)

7 Reviews

5 Photos

This hearty lentil stew is loaded with vegetables, so it's easy on the waistline. I recently rejoined WeightWatchers and am searching for ways to incorporate more legumes and veggies into my diet. This recipe makes that easy. The warm Moroccan spices ensure a flavorful stew.

Recipe by Kim's Cooking Now

Updated on October 5, 2022

5

Prep Time:

20 mins

Cook Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

6

Jump to Nutrition Facts

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 (Optional)

Directions

Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
Heat oil in a Dutch oven over medium heat. 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 until fragrant, about 1 minute.
Stir in lentils, butternut squash, carrot, celery. Add tomato bouillon and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.

Nutrition Facts (per serving)

175	Calories
3g	Fat
29g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 175
% Daily Value *
Total Fat 3g	4%
Saturated Fat 0g	2%
Sodium 248mg	11%
Total Carbohydrate 29g	10%
Dietary Fiber 12g	43%
Total Sugars 4g
Protein 10g
Vitamin C 13mg	65%
Calcium 64mg	5%
Iron 3mg	17%
Potassium 547mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.