Moroccan Stew Recipe

Name: Moroccan Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil, divided; 2 acorn squash, halved and roasted; 2 teaspoons cinnamon; 1 cup lentils, rinsed and cleaned; 1 cup brown rice; 1 tablespoon coriander; 1 bay leaf; 2 tablespoons curry powder; Salt and pepper, to taste; 3 1/2 cups vegetable stock, divided; 1 onion, chopped; 1/2 cup dried apricots, chopped; Fresh flat-leaf parsley and mint, for garnish

Servings: persons

2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish

1
Split the squash in half and remove the seeds and fibers.
2
Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper.
3
Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender.
4
Cool and set aside.
5
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper.
6
Pour in 3 1/4 cups of broth to cover by at least 2 inches.
7
Turn the heat to medium and cook 30 to 45 minutes, stirring frequently.
8
If you need to add more liquid to keep the mixture wet do so, a little at a time.
9
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat.
10
Add onions and cook, stirring until softened, about 5 minutes.
11
Rehydrate the apricots with remaining 1/4 cup vegetable stock.
12
Stir in the lentils and rice.
13
Cook until heated through, about 5 minutes.
14
Bring the components together by spooning the mixture into the roasted acorn squash.
15
Season with salt and pepper.
16
Garnish with parsley and mint.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 acorn squash, halved and roasted, 2 teaspoons cinnamon, 1 cup lentils, rinsed and cleaned, and more.

Yes, Moroccan Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Stew

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