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Recipeother Vegetarian

Moroccan Lentil Stew

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.

moderate13 ingredients4 preparation steps
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Ingredients

  • lentils
  • coriander
  • cumin
  • cinnamon
  • garlic
  • onion
  • tomato
  • carrot
  • butter
  • pumpkin
  • ginger
  • turmeric
  • potato

Preparation

  1. 1Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
  2. 2Heat 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.
  3. 3Stir 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.
  4. 4Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.