Moroccan Stew

Recipe courtesy Tyler Florence

Show: Food 911Episode: Vegan for a Roommate: NJ/Fondue Fiasco: Beverly Hills CA

Rated: 4 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
55 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 55 min
Total:: 1 hr 5 min

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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

Directions

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.

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Comments & Reviews

recipe Moroccan Stew
Elizabeth Laguna Beach, CA 05-04-2009
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Blah
Rated: 1 stars out of 5

Rice took longer than the lentils to cook, leaving the lentils mushy. Not to mention that you need at least 6 cups of broth... to make this stew-like. The apricots were just weird. No flavor. I will not make this again. Read more
recipe Moroccan Stew
Heidi Ferndale, MI 11-25-2008
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feel like it needs more spice
Rated: 4 stars out of 5

recipe sounds delicious, however i remember not loving it. i like my food more spicy than sweet, so maybe that was it....
recipe Moroccan Stew
Beth Seattle, WA 11-10-2008
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So Yummy!
Rated: 5 stars out of 5

I'm not a vegetarian, not a vegan, but found this recipe when asked to cook for a few vegans. It is very good! Perfect for... fall in that it uses acorn squash. I agree with the other users that cubing the squash is a great idea (i roasted the squash in quarters then cubed) versus serving using the squash as bowls... I would also warn that I need almost twice the broth called for, something to keep in mind so you dont run out while cooking! I also substituted the corriander for cumin and chipotle pepper powder since thats what I had on hand. I will be making this again for myself. One last note, the lentils took 25/30 minutes to cook while the rice needed around 50, so next time I think I'll cook the rice for awhile before adding the lentils. Read more
recipe Moroccan Stew
Erika Malden, MA 10-12-2008
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Fabulous dish!
Rated: 5 stars out of 5

This was a great dish to make--lots of leftovers. Next time, I think I will cut up the squash, and add it to the dish. And,... I'll use more liquid too--to make it more 'stew'-like. Highly recommend for vegans or anyone that's looking to try something different... Thanks Tyler! Great as always!Read more
recipe Moroccan Stew
Angela San Francisco, CA 07-14-2008
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Excellent Vegan Dish!
Rated: 5 stars out of 5

I recently became a vegan and searched this site for vegan recipes, not really counting on finding a good one, and came... across this dish. Very easy to prepare, but took much longer to cook than 45 mins. The long grain brown rice I got from Whole Foods took forever and I had to keep adding veg stock was done after about 1 hr 40 mins, but absolutely delicious! And very healthy..highly recommend this, makes alot too, enough for probably 6 hungry peeps!Read more
recipe Moroccan Stew
Anonymous 04-24-2008
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Fantastic!
Rated: 5 stars out of 5

This recipe is AWESOME! I happened to have a butternut squash, and so I cubed and roasted it with cinnamon and zaatar and... mixed it into the rice/lentils/onion mixture. It was just as yummy! And you don't even need 3 tablespoons of olive oil, if you have an olive oil cooking spray - just lightly give the squash cubes one or two sprays and you're golden! Seriously - this is delicious health food that no one believes is healthy!Read more