Ingredients
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1 cup French green lentils
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3 bay leaves
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2 whole garlic cloves
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3 tablespoons olive oil
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon minced garlic
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1 tablespoon olive oil
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1 teaspoon crushed hot chile flakes
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 tablespoon minced garlic
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1 cup chopped onions
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1 cup chopped celery
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1 cup chopped zucchini
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 butternut squash - peeled, seeded, and cut into 1-inch cubes
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1 (8 ounce) can crushed tomatoes
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1 (15 ounce) can chickpeas, drained
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4 cups vegetable stock
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1 cup chopped fresh flat-leaf parsley
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½ cup plain yogurt (Optional)
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2 tablespoons chopped fresh mint (Optional)
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¼ teaspoon cayenne pepper (Optional)
Directions
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Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
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Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
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Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
Nutrition Facts (per serving)
303 | Calories |
8g | Fat |
50g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 303 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 1g | 6% |
Cholesterol 1mg | 0% |
Sodium 414mg | 18% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 12g | 43% |
Total Sugars 10g | |
Protein 12g | 23% |
Vitamin C 100mg | 111% |
Calcium 185mg | 14% |
Iron 5mg | 28% |
Potassium 1157mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.