Moroccan Lentil Stew

Directions

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)

Methods :

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

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.