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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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

175 calories; protein 9.7g; carbohydrates 28.6g; fat 2.8g; sodium 247.5mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
05/15/2020
Delicious. Easy to prepare. I substituted mustard seeds for fenugreek and added spaghetti squash instead of the recommended type. No matter, this is a very permissive recipe. The use of cinnamon makes this kindred spirits with Cincinatti chili albeit slightly healthier, since this uses lentils rather than ground beef (or ground chicken). Nicely paired with lavash bread. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/06/2020
This is a very versatile starter recipe. I didn't have some of the spices, so I substituted Garam Marsala for the fenugreek leaves, coriander, cinnamon and cayenne pepper. I did use the bay leaf, cumin and salt. I also substituted a cucuzza squash for the butternut, as I was trying to use up veggies that I had. It was very a tasty stew. Read More
Rating: 5 stars
05/14/2020
Delicious. Easy to prepare. I substituted mustard seeds for fenugreek and added spaghetti squash instead of the recommended type. No matter, this is a very permissive recipe. The use of cinnamon makes this kindred spirits with Cincinatti chili albeit slightly healthier, since this uses lentils rather than ground beef (or ground chicken). Nicely paired with lavash bread. Read More
Rating: 5 stars
01/28/2021
This soup if fantastic. It is a different kind given all the spices. Now, my only recommendation would be to avoid using fenugreek seeds. You may be tempted to use it as it is more available than the dried leaves. They can spoil your soup with a bitter taste. You can possibly try adding a bit of curry instead to make up for the leaves and adjust the amount. Since I made it for 4 people, I only used 1/4 tsp of it to make up for the fenugreek leaves. I left out the squash as we do not like it. As someone said, it is a pretty forgiving soup. It was very colorful and tasty! Will make it again! Read More
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Rating: 5 stars
02/01/2021
Delicious! I did have to make a few alterations to the recipe. I couldn’t find tomato/chicken bouillon. I used regular chicken bouillon mixed with tomato paste. I also swapped out sweet potatoes for the butternut squash. I put in turkey smoked sausage in for the Hubs. It was amazing! Read More
Rating: 3 stars
01/30/2021
Flavorful but too much liquid. I’ll cut down liquid next time. Read More
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