Cara's Moroccan Stew

Name: Cara's Moroccan Stew
Total time: 75
Yield: 8
Ingredients: 1 cup French green lentils; 3 bay leaves; 2 whole garlic cloves; 3 tablespoons olive oil; 1 teaspoon chopped fresh thyme leaves; 1 tablespoon minced garlic; 1 tablespoon olive oil; 1 teaspoon crushed hot chile flakes; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon minced garlic; 1 cup chopped onions; 1 cup chopped celery; 1 cup chopped zucchini; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 butternut squash - peeled, seeded, and cut into 1-inch cubes; 1 (8 ounce) can crushed tomatoes; 1 (15 ounce) can chickpeas, drained; 4 cups vegetable stock; 1 cup chopped fresh flat-leaf parsley; ½ cup plain yogurt (Optional); 2 tablespoons chopped fresh mint (Optional); ¼ teaspoon cayenne pepper (Optional)

Recipe by Anonymous from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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1 cup French green lentils
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3 bay leaves
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2 whole garlic cloves
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3 tablespoons olive oil
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon minced garlic
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1 tablespoon olive oil
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1 teaspoon crushed hot chile flakes
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 tablespoon minced garlic
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1 cup chopped onions

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1 cup chopped celery
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1 cup chopped zucchini
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 butternut squash - peeled, seeded, and cut into 1-inch cubes
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1 (8 ounce) can crushed tomatoes
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1 (15 ounce) can chickpeas, drained
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4 cups vegetable stock
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1 cup chopped fresh flat-leaf parsley
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½ cup plain yogurt (Optional)
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2 tablespoons chopped fresh mint (Optional)
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¼ teaspoon cayenne pepper (Optional)

Instructions

Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.