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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Moroccan Lentil Stew Recipe

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This recipe for Moroccan Lentil Stew is from Marilyn's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 onion, chopped
6 cloves of garlic, minced
2 tsp. cumin
1 tsp. cinnamon
1 tsp. turmeric
¼ tsp. cayenne powder
1 - 28 oz can crushed tomatoes
2½ cups vegetable broth
1 cup green lentils, rinsed well
4 cups cubed butternut squash
salt and pepper to taste
4 cups cubed cooked chicken (pork or beef)
2 tsp. honey
½ lemon, juiced
⅓ cup chopped cilantro

Note: For vegetarian, substitute 1 can chickpeas for meat.
Directions:
Directions:
Heat oil in a large pot over medium-high heat. Add onion and garlic; cook a few minutes or until the onion is softened.

Next, stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, broth, lentils, butternut squash, salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for 30 minutes or until squash is tender and lentils are fully cooked. Add in cooked chicken and honey; stir and heat thoroughly another 10 minutes.

Stir in lemon juice and sprinkle with cilantro. Serve with a dollop of yogurt. Makes 4 servings.

 

 

 

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