Moroccan Lentil Stew

Recipe View 2 mins In a bowl, combine the hot water and tomato bouillon cubes, stirring until the bouillon is completely dissolved. (2 minutes)

Recipe View 3 mins Heat the olive oil in a Dutch oven or large pot over medium heat. Add the chopped onion and sauté until softened and translucent. (3 minutes)

Recipe View 1 mins Stir in the minced garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper. Cook, stirring constantly, until the spices release their fragrant aroma. (1 minute)

Recipe View 0 mins Add the lentils, butternut squash, carrot, and celery to the pot. Pour in the tomato bouillon mixture and bring to a boil.

Recipe View 45 mins Reduce the heat to low, cover the pot, and simmer gently, stirring occasionally, until the lentils are tender and the vegetables are cooked through. (45 minutes)

Recipe View 5 mins Stir in the green beans and frozen peas. Continue to simmer until the green beans are tender and the peas are heated through. (5 minutes)

Recipe View 0 mins Remove from heat and garnish with freshly chopped cilantro before serving.