moroccan stew
 
Prep time
Cook time
Total time
 
This soup will fill your home with an amazing scent and is lovely served with naan or pita bread. Use this fuss-free recipe for Roti Flatbread. A bowl is enough for a filling meal and best when shared.
:
: Vegan, vegetarian or gluten-free optional
Serves: 8-10
Ingredients
  • Spice blend
  • 2 teaspoons turmeric powder
  • 2 teaspoons ginger powder
  • 1½ teaspoons sweet paprika powder
  • 1½ teaspoons ground coriander
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon cinnamon powder
  • Soup
  • 3 tablespoons extra-virgin olive oil
  • 4 ribs (about 8 ounces) celery, chopped
  • 2 medium sweet onions (about 8-10 ounces), chopped
  • 4 cloves garlic, chopped
  • 6 cups low-sodium vegetable broth (gluten-free optional)
  • 12-16 ounces butternut or winter squash, peeled, seeded and cubed
  • 1 (28-ounce) can diced tomatoes
  • 1 cup (8 ounces) split yellow lentils or split peas
  • 2 tablespoons fresh lime juice
  • ¼ cup chopped fresh cilantro
Instructions
  1. Blend the spice ingredients in a bowl and set aside.
  2. In a 3-quart saucepan, pour in oil and then gently simmer the spice blend with olive oil for 1 minute, stirring.
  3. Stir the celery, onion, and garlic into the spice blend. Sauté on medium for 8 minutes, until the vegetables soften. Add more olive oil, if needed, to prevent sticking.
  4. Add the broth, squash, tomatoes, and lentils to the pan. Bring to a boil, cover and reduce to a simmer. Cook for 30-40 minutes, or until the beans have softened.
  5. Stir in the lime juice. Garnish with cilantro.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/moroccan-stew/