Recipe information
Ingredients for - Moroccan Lentil Stew
2. Tomato bouillon with chicken flavoring (such as Knorr®) - 2 cubes
14. Peeled and chopped butternut squash - 1 cup
How to cook deliciously - Moroccan Lentil Stew
1. Stage
Stir hot water and tomato bouillon cubes together in a bowl until dissolved.
2. Stage
Heat 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. Stage
Stir 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. Stage
Add green beans and peas; cook until tender, about 5 minutes. Garnish with fresh cilantro.
