Moroccan stew



200g Puy lentils
3 bay leaves
2 whole garlic cloves
3 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon dried crushed red chilli flakes
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon minced garlic
150g chopped onions
125g chopped celery
125g chopped courgette
1 red pepper, chopped
1 yellow pepper, chopped
1 butternut squash – peeled, seeded and cut into 2.5cm cubes
2/3 (400g) tin chopped tomatoes
1 (400g) tin chickpeas, drained
1L vegetable stock
60g chopped fresh flat-leaf parsley


1 – Fill a large pot with water and bring to the boil over high heat. Stir in the lentils, bay leaves and whole garlic cloves. Return to the 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.
2 – Heat 1 tablespoon olive oil in a large pot over medium heat. Stir in chilli flakes, cinnamon, cumin and coriander and cook until fragrant. Add garlic, onion, celery, courgette, red and yellow peppers and squash; cook 3 or 4 minutes.
3 – 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 yoghurt, some chopped mint, and a pinch of cayenne pepper.


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